Increase in Calabrian Wine production 2019

But this is our best medicine, with wine fraught
⁠To cast out thought

[Alcaeus of Mytilene, From "Winter"]


Calabria is a region, which in 2019 stood out for surface cultivated with organic vines, 51% of the total, first region of the country.

This is the high profile of Calabria as also outlined by UniCredit’s Industry Book 2019!


The study that UniCredit conducts annually on trends, competitive dynamics, development prospects and growth of the variegated national wine sector, confirms the development of the Calabrian wine sector, also on the in the face of quality with 38% of the production of DOC (denomination of quality) and IGP (protection of geographical winemaking) wines.

Red wine production increase

The annual report, conducted by the bank, announced its results just before the opening of Vinitaly 2019.

Before Vinitaly in Verona, the industrial report clearly showed how, in line with the growing demand for organic wines, also in the tip of the boot, cradle of some of the most ancient and celebrated wine productions in Italy, the expansion of the biological cultivation of the vine has continued!

The study documents that in Calabria the area of organically cultivated vines has exceeded 4,400 hectares, making it possible for this agricultural reality to reach the sixth position in the country.

Organic wines production increase

The region, in particular, stands out in Italy with 51% of the area planted with organic vines and with a growth of 5.2% between 2016 and 2017 (the latest data available), followed by Basilicata with 49%.


Further, on the quality front, the wines of Calabria are in strong growth: in 2018 almost four bottles out of 10 (38% of regional production) are wines that can bear the DOC or IGP marks of quality, for a total of almost 143 thousand hectoliters of product.


In general, Calabria closed 2018 in sixteenth position in terms of wine production levels, with over 378 thousand hectoliters, corresponding to 0.7% of national production.

Calabrian rosè wines

In this context, in 2018, for the fourth consecutive year, Italy was confirmed as the world’s leading wine producer, with a contribution of around 17% from world production. In particular, the production of DOC wine increased (+ 21.7% year on year, of which + 23.4% red and + 20.5% white) while the IGP recorded a more contained increase (+2.5 % year on year).

However during the same period, even if the production of wine in Italy was very abundant with a total of 50.4 million hectoliters, which made it possible to exceed the levels of the previous year by 10.5%, Calabria stood out in the landscape of producers.

Onion of Tropea: extraordinary properties



Nobody can forget the delicious, refined and light taste, extremely versatile and simple of “Red Onion of Tropea”.

“Capo Vaticano” bay

It was the Phoenicians and the Greeks who introduced the use of onion to Calabria, learned in turn by Assyrians (a civilization dating back to 2,500 BC) and Babylonians (dating back to approximately 1,895 BC).

You cannot be mistaken if you say that this onion is an ancient gift to Calabria of the Assyrians!!

The historic area of production in Calabria is the territory of Capo Vaticano, precisely in the Municipality of Ricadi, but the Italian name “Rossa di Tropea” connects the onion to Tropea, associating its origin with the such renowned village, because of the simple fact that shipments of onions all over the world took place from the Tropea railway station.

Tropea seaside


Initially, the transportation of the famous red onions from the fields of Ricardi to the station of Tropea, took place using donkeys or by ox-drawn carts, along paths close to the sea.

Nowadays, the expanse of the Capo Vaticano promontory that spreads towards Tropea and the nearby Parghelia is entirely characterized by extensive lush fields (larger than the initial place of origin, of Ricadi) rich of “Rossa di Tropea” crops.

Further, such crops have spread from the terraces of Monte Poro, Ricadi, long the coast from Nicotera, even until the plain of Lamezia Terme.

The onion of Tropea, which boasts the Italian protective denomination IGP since 2008 is spread all over such large territory.

If you see one of this onion, such really healthy souvenir of an ancient past (surely, Assyrian, therefore old of 4,500 years!) has a round or ovoid shape, is delicious, light, refined and crunchy.

In old cuisine of Assyrians it was a common element, a must for every dish. The crops were large all over Mesopotamia, while the importation began with Phoenicians…

An Assyrian kitchen

In short words, a magical gift of nature and history, cultivated on volcanic soils, fresh, deep, rich above all in potassium, studied by pedologists all over the world in order to trace their origins and justify the noble, particularly fertile composition, represents a real elixir of long life.


Indeed, Tropea onion prevents heart attacks and cardiovascular diseases, has antibiotic and antioxidant properties; contains “thiols”, natural organic compounds that counteract the accumulation of fat sediments in the blood, cleaning it from the lipoproteins that pollute and harden the arteries.

Further, it is indicated as a remedy for skin diseases, gives relief in case of cold and flu, tones veins and arteries.

It has a beneficial effect on diuresis and hypertension, treats intestinal infections, prevents kidney stones and pertussis, finally is diuretic.

A plenty of healty components

For all these reasons, the Tropea onion, which contains only 26 calories per 100 grams of product, is indicated in the diets of heart patients for its antisclerotic power, fighting the physical deficit due to the high content of iron and vitamins, lowering free radicals and levels of bad cholesterol in the blood.

Oncologists, further, say that its “flavonoids, phenols, quercetin and mineral salts” greatly reduce the risk of cancer of the larynx, liver, colon and ovaries, while its chromium sulphides are effective in treating diabetes, reducing blood sugar.

Oncologists, further, say that its “flavonoids, phenols, quercetin and mineral salts” greatly reduce the risk of cancer of the larynx, liver, colon and ovaries, while its chromium sulphides are effective in treating diabetes, reducing blood sugar.


The Tropea onion is ideal for sauté, in vinegar, in mixed salads with fresh tomatoes, olives and oregano.

Further it is the main ingredient of many delicacies including “ice cream” and a very good “jam“, accompanying meat,  aged pecorino cheese, caciocavallo, “gorgonzola” (the well known creamed cheese) and omelettes in general.