Top 9 Calabrian Alcoholic Beverages

Moscato di Saracena is a dessert wine produced around Saracena in the province of Cosenza, Calabria. The wine is made from various local varieties, usually Guarnaccia, Malvasia, Duraca and Muscat (Moscatello di Saracena). The production method is unique to the region and involves two types of must. The base is usually made with Malvasia and Guarnaccia, and it is then mixed with the must made from dried Moscat. The blend is aged for six months before bottling. Moscato di Saracena wines range from bright golden to amber. They are intensely aromatic, with notes of tropical fruit, dates, figs, candied fruit, and some honeyed nuances. On the palate, they are sweet but with enough freshness and acidity. The finish is long and persistent. These wines have enough character to be served on their own, but they could also pair with fruit-based desserts, chocolate, or aged cheese. Moscato di Saracena is an ancient wine, first mentioned in the 16th century. The tradition was almost lost and forgotten, and it was only practiced among local families. The wine was recently reintroduced by local winemakers who started commercial production. Expand

This licorice liqueur is traditionally associated with Calabria, which is well known for its licorice root. The liqueur is made with pure licorice and neutral alcohol. The combination is sweetened and filtered, and the result is a dark-colored liqueur with a characteristic bittersweet licorice flavor and aroma. Traditionally, this liqueur is enjoyed as a digestif. It can be made at home, but industrially produced versions are also available. This liqueur should always be served well chilled, neat or on the rocks. It would also make a good cocktail ingredient. Expand

Cirò is the most popular Calabrian wine region. Although small amounts of whites (made from Greco) and rosés are also produced, the region is best known for tannic red wines made from the local Gaglioppo grape. The wines have to be made with a minimum of 80% of Gaglioppo, but most producers use higher percentages or opt only for this native Calabrian grape. The best version of Cirò is produced in the Classico subzone, located around Cirò in the province of Crotone. Red Cirò wines are harmonious and well structured. They often have powerful tannins that usually mellow with age. The aroma is pleasant, typically dominated by crushed red berries, which tend to develop into more complex earthy and herbal expressions. These wines can age well. The appellation includes several labels: Classico for the wines produced in the heart of the region, Superiore with a minimum alcohol level of 13.5%, and Riserva label that has to be aged for a minimum of two years. Red Cirò wines pair well with red meat, especially with braised dishes and roasts. They can also work well with cheese and game meat. Expand

Gaglioppo is a red Italian grape mainly cultivated in Calabria, where it is used in several DOCs—Cirò being the most popular. The grape produces well-structured, medium-bodied red wines with flavors of crushed red berries that are often accompanied by herbaceous, balsamic, and licorice notes. The wines are usually high in alcohol and very tannic. They can age well, and the time spent in the bottle will typically smooth the tannins and help the wine develop more complex notes. Gaglioppo was first believed to be of Greek origin, but recent studies show that it is related to Sangiovese and might be native to Calabria. The grape thrives in the warm Calabrian climate and is mainly cultivated on clay soils. Gaglioppo wines pair well with light and heavier dishes. They would be a good match with grilled or braised meat and pasta sauces. Expand

Greco is a grape family used to produce both white and red wines in southern Italy, most strongly associated with Campania for white Greco and with Calabria for red Greco Nero, and it appears under several regional appellations and local names depending on color and zone. Its establishment in southern Italy is tied to ancient Mediterranean settlement patterns, with Greek colonists introducing grape material and viticultural practices to the peninsula, after which distinct biotypes adapted to local soils and climates over centuries, leading to the separation between white-berried Greco cultivated in inland Campanian areas and red-berried forms maintained further south, particularly in Calabria. Winemaking approaches differ according to grape color, with white Greco typically harvested at full ripeness and vinified through gentle pressing and temperature-controlled fermentation, most often in stainless steel, to preserve structure and acidity, while Greco Nero undergoes skin fermentation and is produced as red or rosé wine, generally emphasizing freshness and moderate extraction rather than heavy tannin. Wines from both forms are bottled dry, with whites served cool and reds served slightly below room temperature, and decanting is applied selectively based on concentration and age. A defining aspect of the Greco family is the naturally high phenolic content found especially in the white form, which contributes to texture and aging potential without reliance on oak, while the red form remains lighter in body and suited to earlier consumption. Greco wines are consumed primarily with meals in southern Italy and export markets, paired with seafood, shellfish, vegetables, poultry, and semi-aged cheeses in the case of white Greco, and with grilled meats, legumes, tomato-based dishes, and aged cheeses for Greco Nero, allowing the two expressions to occupy distinct but complementary roles at the table.Expand

Greco di Bianco is a prestigious Italian dessert wine produced in the province of Reggio Calabria, specifically in the town of Bianco and parts of Casignana. Recognized with DOC (Denominazione di Origine Controllata) status, it is one of Italy's oldest wines, with origins dating back to the 7th century BC, when Greek settlers introduced the Greco Bianco grape to Calabria. Crafted using the traditional passito method, the grapes are partially dried on straw mats to concentrate their sugars before fermentation, resulting in a sweet wine with a minimum alcohol content of 17%. The drying process gives the wine a deep amber color and enhances its aromatic complexity. Greco di Bianco is known for its rich, velvety texture and aromatic notes of orange blossoms, citrus fruits, and subtle herbal undertones, which deepen with age. It pairs wonderfully with dry pastries, almond-based desserts, and aged cheeses like pecorino. Best served at 14°-16°C, Greco di Bianco offers a unique and historic tasting experience that reflects Calabria's ancient winemaking heritage.Expand

Pecorello Calabria IGT is a white wine from the Calabria region in southern Italy, made from the indigenous Pecorello grape variety. The "IGT" (Indicazione Geografica Tipica) designation signifies that the wine is produced in a specific geographic area, adhering to established production standards. Pecorello is an ancient Calabrian grape known for its bright straw color and complex aromas of citrus, yellow fruit, and floral notes. The wine is typically crafted using manual harvesting in early September, followed by cold settling and fermentation in stainless steel tanks at controlled temperatures. Aging in stainless steel until late January helps preserve its fresh and vibrant character. On the palate, Pecorello Calabria IGT is crisp and refreshing, with flavors of white plum, lemon, and subtle herbal undertones. Light-bodied and bright, it is designed for immediate enjoyment. This wine pairs excellently with seafood, light pasta dishes, and white meats, enhancing flavors without overwhelming them. Pecorello Calabria IGT is a refined white wine that reflects Calabria's rich viticultural heritage and the unique qualities of the Pecorello grape.Expand

Magliocco Dolce is a Calabrian red variety that should not be confused with Magliocco Canino, a different variety that is less planted in Calabria. In the past, it was mostly regarded as an unimpressive blending grape, but local producers have shown that it has excellent varietal potential. Dolce is a late-ripening variety that produces light-colored wines with smooth tannins and good alcohol content. The aroma is fruity, reminiscent of red and dark berries, with hints of spice and some herbal nuances. The best expressions are elegant, refined, and usually age well. Magliocco can pair well with grilled meat, charcuterie, and aged cheese. Expand

Mantonico Bianco is a rare white grape native to Italy. It is found only in Calabria, where it is used to produce dry and dessert styles. It is used in blends or made as a varietal. The grape is ancient, and it is suggested that it might have Greek origins and that it was primarily cultivated in Locride. Mantonico is used in Calabrian IGT designations. Mantonico Bianco produces aromatic white wines. Dry examples are elegant and fresh with herbal, citrus, and peach notes. They often have some mineral character and are best paired with seafood and pasta dishes. Sweet wines are usually passito styles—made with partially dried grapes. They have a golden yellow color and intense aromas reminiscent of flowers, candied fruit, and dried fruit. On the palate, they have enough freshness that balances the sweetness. These sweet styles should be paired with cookies and pastries.Expand