A short history
The name of the Nero d’Avola vine began as “Calaulisi” (in Sicilian dialect) which was mistakenly Italianised as “Calabrese”. The word “Cala” is the dialect form for Calea or Caleu, synonyms for “Racina” that is: grapes. Aulisi means “Aula”, that is the town of Avola, in dialect. So we have Calea-Aulisi which becomes Calaulisi or Grapes from Avola.
The nero d’Avola vine is cultivated all over Sicily although in differing percentages. Dry farming using bush vines and a medium espalier, in a particularly hot and arid climate, with very high temperatures during the plants developmental phase, and little or no precipitation from June to August, when the necessity for water is greatest,produces a grape with a high sugar content (20 -24%), which corresponds to an alcohol content of 13-14 degrees, with a low level of acids and an absence of malic acid.
The wines obtained are naturally heady, distinctly fragrant but not fresh,
very suitable for blending. With new cultivation techniques and the introduction of physiological irrigation, the grapes have a medium sugar content and good level of acidity, producing wines with a medium alcohol content, moderate freshness, fruity with an aroma of Maraschino cherries and which, therefore, correspond better to customers requirements. Due to the phenolic charge (or colour) they age more slowly, giving high quality products of great finesse. It has also been scientifically demonstrated that the large quantities of polyphenols, flavonoids and resveratrolo found particularly in Nero d’Avola are beneficial in the protection of the coronary arteries, in reducing the incidence of some forms of tumour and in slowing down the aging process of the brain.