In the lands of Dionysus, the god of wine, vines, and mystical delirium, native grape varieties cannot be missing. The history of winemaking in Calabria dates back to the Bruzi populations who colonized the Ionian lands. These same lands were referred to as "Enotria" by the Greeks in 750 BC. The old name for Calabria is therefore Enotria, a name that specifically refers to the beverage, translating to "Land of wine." Thus, the Greeks left their testimony in history of a winemaking culture that existed prior to their colonization. Only after their arrival, two different types of viticulture emerged: the inland and mountain viticulture, and the coastal viticulture influenced by the sea. The origin of Nero d'Avola is the Calabrese Nero, although in various regions of Italy, different grape varieties are mistakenly identified. Calabrese is certainly a cultivar of Sicilian origin, likely derived from an incorrect Italianization of the Sicilian term "Calaravrisi," which means "Grape of Avola" or in the local dialect, "Vinu avulisi."
Calabrese (Nero d'Avola) grape: Leaf - large, orbicular, entire; Cluster - medium, conical, winged, often compound and moderately compact; Berry - medium, ellipsoidal or oval; Skin - pruinose, of medium thickness, highly resistant, bluish in color. The Calabrese (Nero d'Avola) grape variety yields a red-ruby wine that is dry, high in alcohol content, appropriately acidic, full-bodied, with a neutral aroma and flavor. Single-varietal wines have proven to be suitable for aging in barrels, thanks to their delicate aromas and good aging potential.
GRAPE VARIETY: 100% Nero Calabria
PRODUCTION AREA: Reggio Calabria
EXPOSURE: North-south
ALTITUDE: 250 metres a.s.l.
TYPE OF SOIL: Soil of medium texture, very deep
FORM OF FARMING: Espalier Guyot
PLANT DENISTY: 4.000 plants per hectare
YEAR OF PLANT: 2005
YIELD PER HECTARE: 60 – 80 q.li/ha
HARVEST TIME: Second decade of September
TYPE OF COLLECTION: Manual and in crates
VINIFICATION: Destemming, cold pre- fermentantion maceration for 12 hours.
Alcoholic fermentation carried out in the presence of peel for
about 15 days in steel vats.
BOTTLING PERIOD: Starting from December 6 months in bottle
TASTING NOTES: Intense red colour with violet reflections. Hints Aromas of red fruit, strawberry, black cherry and ligh notes of vanilla
GASTRONOMIC PAIRINGS: Grilled red meats, game, slightly seasoned cheeses, braised meats and salamit.
SERVING TEMPERATURE: 16-18 °C
RESIDUAL SUGAR: - gr/l
TOTAL ACIDITY: - g/l
ABV: 13.5%
ALLERGEN INFO: Contains Sulphitte and no other allergens
