Wine grape variety grown in Apulia

Calabrese n. or Nero D’Avola n.

The Calabrian variety of black berry grape n. or Nero d’Avola n. was introduced in Apulia after experimentation. It is suitable for cultivation throughout the region.

Origin and Historical Outline

As for the Calabrian black berry grape variety n. or Nero d’Avola n., although it is almost certain its Sicilian origin, it is not able to reconstruct how and when it was spread in the island. It is one of the best black berry grape varieties in the region. It was successfully introduced in Apulia, after preliminary and suitable experimentation, with vineyards made with gems from both Calabria and Sicily, verifying their ampelographic identity.

Synonyms

Calabrese, Calabrese nero, Calabrese d’Avola, Calabrese pizzuto.

Shoot tip: expanded, fluffy, slightly pink on a white greenish background, generally curved. Less frequently straight.

Leaf: large, circular, lobeless. Open, or less frequently, closed lyre-shaped petiole sinus with slightly overlapping lobes, often with a tooth; hardly recognizable lateral sinuses. Wavy, dull, hairless blade surface.

Bunch: medium or medium-large, cone-shaped, winged, often composite, from medium dense to slightly loose.

Berry: medium, ellipsoid or oval. Pruinose, coriaceous skin; bluish epidermis.

Phenology

Time of bud burst: intermediate

Flowering time: early-intermediate

Veraison: intermediate

Ripening: intermediate

Agronomic and Cultural Characteristics

Vigour: high

Average bunch weight: 260 g (min 150 g – max 440 g)

Average berry weight: 1.8 g (min 0.9 g – max 3 g)

Number of seeds per berry: 2

Average rachis weight: 14 g

Fertility of buds: 1 – 2

Potential fertility: 1.5

Actual fertility: 1.2

Environmental and Cultural Requirements

Regular production; prefers short and little pruning, preferably low training.

Chemical Features of the Wine

Alcoholic content: 11.5 – 13 % by vol.

pH: 3.1 – 3.4

Total acidity: 6.5 – 9.5 g/l

Oenological Use and Sensorial Properties of the Wine

Processed as a single variety, the grapes yield an excellent fine table wine, typical cherry red colour, dry, alcoholic, full-bodied, neutral taste, with fine aromas, suited to being aged in the bottle to obtain superior wines.

Grapes exclusively used for vinification. Vinified as a single variety, or in blend, it is used to obtain excellent wine, which has a characteristic cherry red colour, is dry, rightly alcoholic, with good acid balance and good body, with a neutral smell and taste. The wine, also obtained from pure vinification, may be suitable for barrel ageing and is susceptible to ageing, developing fine aromas.

Economic Significance and Geographic Distribution

The vine is present in an important way in some areas of Sicily and also in Calabria.

The vine is registered as Calabrese n. and the synonym Nero d’Avola n. among the varieties suitable for cultivation throughout Apulia.

Author and Source

Antonacci Donato
antonacci.dona@gmail.com

The data sheet of the Calabrese n. or Nero d’Avola n., revised and updated, is extracted from: Antonacci Donato (2006). Viti di Puglia, Adda publisher. Its use is granted by the author citing the source.