Vitigno Nero d'Avola, grappolo d'uva

Nero
d'Avola

Calaulisi

One of the most well-known and typical red grape varieties in Sicilian wine production, Nero d'Avola is named after the town of Avola near Siracusa, where it was grafted for the first time before spreading to neighbouring Pachino and Noto. Its original name, “Calaulisi”, erroneously italianised and translated as “Calabrese”, derives from two dialect words: “calea” grapes, and “Aulisi” Avola.
By 1800 Nero d'Avola was already a very popular wine in Europe, distributed by French traders who used it mainly to blend with their own wines to give them more body and intensify the colour.
Today, there is no doubt that Nero d'Avola is a prestigious wine of great quality and it is appreciated throughout the world for its decisive, powerful character. It is distinguished by its brilliant ruby ​​red colour, with violet tones when young, but tending to garnet with aging. But it is the vineyards of Eastern Sicily in particular which imbue it with a Mediterranean aroma bursting with fruity, spicy notes. The Nero d'Avola gives Suber body and a powerful fruitiness with flavours of black mulberry and blackberry which give a softness to the taste.

MORPHOLOGICAL CHARACTERISTICS

Leaf: medium-large to large, wedge-shaped, pentagonal or circular, usually entire or three-lobed, rarely slightly five-lobed.
Bunch: medium to large, cylindrical or conical-cylindrical, often with long-pedunculate wing or more rarely with two wings; medium to compact in appearance, peduncle generally long and pinkish green, woody at the base; pinkish-green rachis, green pedicel.
Berry: medium-small, truncated ovate to ovate, rather thin, purple-black, pruinose skin.

DISTRIBUTION AREA

It is one of the most important black grape varieties in Sicily: intensively cultivated in the provinces of Siracusa (Avola, Noto, Pachino, etc.), Ragusa, Caltanissetta, Agrigento, Catania, it is nonetheless found in all the provinces of Sicily.

USED IN THE FOLLOWING SICILIAN DOC and DOCG WINES

DOCG WINES: Cerasuolo di Vittoria.
DOC WINES: Eloro, Erice, Contea di Sclafani, Contessa Entellina, Delia Nivolelli, Etna, Mamertino di Milazzo, Menfi, Monreale, Riesi, Salaparuta, Sambuca di Sicilia, Santa Margherita di Belice, Sciacca, Vittoria.

It probably originated in the Iberian Peninsula, and is mentioned by Domenico Sestini in his “Memoirs on Sicilian wines” of 1760, in which he makes explicit reference to the cultivation of the Frappato variety in the city of Vittoria, in the province of Ragusa. In this part of south-eastern Sicily, a wine is still made today from Frappato blended with Nero d'Avola to produce the famous Cerasuolo di Vittoria. But also as a single variety, Frappato is an appealing wine with an intense, delicate aroma and a fresh but well-structured taste. In Suber it adds an aroma of yellow peach and a slightly tannic hint in the taste.

Frappato

Nero Capitano

A bunch of Frappato grapes

MORPHOLOGICAL CHARACTERISTICS

Leaf: large to very large with a rather well-developed median primary lobe, five-lobed, sometimes three-lobed; pentagonal or wedge-shaped, sometimes circular.
Bunch: medium to large, cylindrical or conical, winged, compact to very compact. Short, green peduncle, with some pinkish tints on the side exposed to the sun, woody at the base. Green rachis and pedicel.
Berry: medium-small, spherical to short elliptical, thick, violet black, pruinose skin.

DISTRIBUTION AREA

Provinces of Ragusa, Siracusa and Catania

USED IN THE FOLLOWING SICILIAN DOC and DOCG WINES

DOCG WINES: Cerasuolo di Vittoria.
DOC WINES: Eloro, Erice, Vittoria.

A bunch of Alicante grapes

Alicante

Grenache

From the fifteenth century it spread from Spain to Italy, more specifically Sardinia where it is still grown and known as Cannonau, as is the wine made from it. It’s just a short step from the island of Sardinia to southern Italy and it wasn’t long before the vine was also flourishing in Sicily, where it found the ideal climate for producing a well-structured wine which is both harmonious and well-balanced. The colour is ruby ​​red with purplish tones tending to garnet with aging; it has an aroma of ripe red fruit and spices and an aftertaste of almonds.
This grape variety contributes to the alcoholic strength of Suber and gives it hints of intense, exotic, spicy perfumes.

MORPHOLOGICAL CHARACTERISTICS

Leaf: medium, circular, five-lobed, sometimes three-lobed
Bunch: medium, conical-cylindrical, tight, sometimes winged
Berry: medium spherical, thick, pruinose skin, dark blue tending to purple in colour.

DISTRIBUTION AREA

Provinces of Catania and Messina.