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Historical notes Territory


  • Region: Sicilia
  • Type: Still Red wine
  • Proof: 13/14%
  • Wine Variety: 100% Nero d’Avola (Official name Calabrese)
  • Place of production, aging, service temperature: Production from clayey / calcareous soils in Mazara del Vallo (TP). Aging in steel for 3/4 months and in bottle for a further 3/4 months. Service Temp. 17/18 Degrees.
  • Uniqueness: Wine known throughout the world for its softness, elegance and ease of drinking despite its very large structure, in all respects, and of great character.
€ 12.90
Tax included


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"le vin medecine"
Historical notes


This vine variety is one of the standard bearers of Italian and Sicilian native ones. It can be considered a native of Sicily because it has been present from immemorial time on the Island. The origins of the name are controversial. It was registered in 1970 at the National Register of Vine Varieties under the name of "Calabrese". For someone, this name, known since the late '500, can mean "wine made to the Calabrese way" referring to the Calabrian wines that throughout the' 700 and up to the early '800 were much appreciated and used in export especially for give colour, body and alcohol to Tuscan, Piedmonts and marginally Lombard wines, and above all to the French ones who called it "le vin medecine" because of its ability to strengthen the most discarded wines of body and colour. Calabrese, or Calavrisi in Sicilian dialectal form, is an Italianization of the term Calaulisi which is composed of the dialectal synonymous of Cala of Racina, which is grapes, and of aulisi (dialectal form of Aula, the city of Avola), then Uva di Avola or Calaulisi, hence the name "Calabrese". The name Nero d 'Avola derives from the dark and not very transparent colour of the wine of Avola. Nowadays it is exported and appreciated in Italy and in the whole world. Nero d 'Avola is produced both in purity and together with other native and international vines. Among the native ones, tradition sees the assembly with Nocera and Frappato. This last assembly gives rise to the first Sicilian DOCG, Cerasuolo di Vittoria.

Native stories

With the Tuna "Ammuttunatu"

During a trip to Sicily you stop to visit the port of Mazara del Vallo, the most important fishing port in the Mediterranean. It is a special experience because you're surrounded by colours, aromas and sounds. For lunch they take you to a very simple trattoria where an elderly lady cooks happily addressing to those who help her and commenting with sympathy what happens around her. You are the stranger, so it is she who has decided what you will eat. You get an amazing portion of Tuna "Ammuttunatu", an ancient Sicilian recipe. It is a large fillet of tuna cooked in a rich sauce with garlic and, in small holes made in tuna meat, small pieces of caciocavallo and mint. An amazing dish for its tastiness and structure, which requires an appropriate wine. A Nero d'Avola Assuli is perfect for its consistency, softness and complexity of the aromas. You get lost in the wind, the smile of the old lady, the shine of the sea and the cry of the seafarers of the place.

The Territory

Native of the Valle d'Avola

It is widespread throughout Sicily, with about 12,000 hectares of vineyards, although it firmly maintains its production origins in the Valle d'Avola, in Eloro, Noto and Pachino. Instead, it has not developed in the Etna area that is characterized by other vine varieties: the Nerello Mascalese and the Nerello Cappuccio. Marginally it can be found in Reggio Calabria. Being a vine variety that needs light and a temperate climate, it has recently begun to grow it in California, Australia and marginally in Turkey.

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