Catanese nero

Catanese nero is a grape variety native to Sicily, Italy. It is primarily used in the production of red wine and is known for its deep color and robust flavor profile.

History

The origins of Catanese nero are believed to be in the Catania region of Sicily, hence the name. The grape has been cultivated in this region for centuries, and it is an integral part of the local viticulture and wine making traditions.

Viticulture

Catanese nero is a late-ripening grape variety that thrives in the warm, dry climate of Sicily. It is resistant to many common grape diseases, making it a reliable choice for growers. The grape is typically harvested in late September or early October.

Wine Production

Catanese nero is used to produce a variety of red wines, ranging from light and fruity to full-bodied and tannic. The grape's high pigment content results in wines with a deep, dark color. The flavor profile of Catanese nero wines typically includes notes of blackberry, plum, and spice.

Food Pairing

Catanese nero wines pair well with a variety of foods, particularly those common in Sicilian cuisine. This includes dishes like pasta alla Norma, caponata, and grilled meat.

See Also

• List of grape varieties
• Italian wine
• Sicilian cuisine