Caloria: general information

general information managed by Istituto per la Protezione Sostenibile delle Piante - CNR Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali (DiSAAA-a) - Università di Pisa
How to cite this source Raimondi S., Torello Marinoni D., Schneider A., 2014. Caloria. In: Italian Vitis Database,, ISSN 2282-006X
acknowledgments Ager Foundation, Regione Liguria
botanical information
type of origin
Vitis vinifera
variety group
not available
variety for
Registered in the National Catalogue
Official name
Caloria N.
wrong denominations (1)
wrong denominations indicated by the Istitution that appear with the eventual support of the literature
  • Pollera (Liguria, Toscana)
released clones
  • shoot
  • leaf
  • bunch
  • berry
Historical references

It should be pointed first that in eastern Liguria the name Caloria is rarely used for identifying this cultivar. Corlaga and Pollera are instead the most common names, but  the second one is confusing as the Pollera nera N. ruled in the National Variety Catalogue is a different grape.

Historical references to the name Caloria also are quite rare. The one made by Giorgio Gallesio in 1813 in Val di Magra (La Spezia) for a cultivar he called "Caloria or Foscara" (Gallesio, 1995) seems the oldest, although, according to a modern description (Scalabrelli et al., 2005), Foscara would be a distinct grape to not be confused with Caloria.

Breviglieri and Casini (1965), authors of the Caloria’s description compiled for the Ministry of Agriculture, state the variety was widely grown in the province of Massa, but they do not report any historical document concerning its occurrence in the past.

distribution & variation

Currently grown particularly in Lunigiana (province of La Spezia), Caloria is also present in the neighboring  province of Massa-Carrara.  Sometimes the accessions with looser clusters are indicated by the mentioned synonym of Corlaga.

technological use

Because frequently misnamed for Pollera, it’s hard to find out which wines labeled Pollera are obtained from Caloria and which ones from the true Pollera nera. Besides being blended with other grapes, Caloria and/or Pollera give also varietal wines, sometimes “passito”. Given the low content on anthocyanins, they are also used for producing white wines by early skins removal.

bibliographies (3)
authors year title journal citation
Breviglieri N., Casini E. 1965 Caloria In: Principali vitigni da vino coltivati in Italia. Longo e Zoppelli (Treviso), IV.
Gallesio G. 1995 I giornali dei viaggi A cura di E. Baldini. Accademia dei Georgofili, Firenze.
Scalabrelli G., D'Onofrio C., Paolicchi S., Bucelli P. 2005 Foscara In: Il germoplasma viticolo della Toscana. 1. Vitigni ad uva nera. ARSIA (Firenze).
updated at 2020-03-02 19:19:22 (4 months ago)