Production areas

Nestled between the Tyrrhenian Sea and the Ionian Sea, Calabria is a predominantly mountainous and hilly region, with just a few flat stretches down by the coasts. The coolest temperatures and greatest temperature fluctuations can be found in the Cosenza area in the north, which is an ideal situation for white wines. On the Ionian side, the successful Cirò area is set back from the sea on the coast, while the southern tip of the region, which is mostly mountainous, produces the most concentrated wines.

Grape varieties and production

The most cultivated grapes in Calabria are native red varieties. Gaglioppo, Nerello Mascalese, Nerello Cappuccio, and Greco Nero. They are all used to produce both red wines and rosé wines, which are especially widespread on the Ionian side of the region. Greco Bianco, on the other hand, is the most widespread white grape variety in the whole region, which takes on different characteristics depending on the production area.

Characteristics

Gaglioppo can have different forms and characteristics depending on the area in which it is grown, producing more intense and concentrated wines rich in fruit, spices and tannins in the north of the region, while on the Ionian side, along the terraces in the Cirò area, it takes on lighter, more subtle and elegant forms in which the burst of iodine and salt softens the fruit and tannin. Nerello Mascalese and Cappuccio, on the other hand, are the most widely cultivated grapes in the south, on the hills above the Strait of Messina, and stand out for their spiced and floral hints. Cosenza versions of Greco Bianco have notes of intense ripe fruit, while the Ionian versions are known for their spicy herbaceous hints of Mediterranean scrub and iodine.

Pairings

As often happens, regional pairings prove to be some of the most effective. Anchovy-based dishes that are particularly widespread in Calabrian cuisine and beyond create a superb contrast with the softness of Greco-based whites, especially those from the Cirò area. Meanwhile, there is nothing better than a red Cirò or a Nerello Mascalese to balance a slice of Calabrian soppressata (salami) or a taste of mature caciocavallo cheese.