For four generations, the Calabretta family has grown grapes in accordance with the centuries-old traditions natural farming methods of Etna. The mountain itself is omnipresent with the vineyards criss-crossed by volcanic stone walls. The volcanic soil of the area, combined with the dramatic temperature differential from day to night, yield grapes of singular expression. Calabretta’s vineyards have evolved naturally so that the vines are intermingled with olive trees and fruit orchards—theirs is a vineyard truly in touch with its surrounding environment. The company and family are deeply rooted in this land; they were already producing and exporting large quantities of wine in the early 1900s. At the same time, the town of Passopisciaro developed to accommodate the many peasants who were arriving en masse looking for work. The many small producers that emerged as a result mean that today, a century later, Etna is renowned for its wines of character and tradition.In 1997, Massimo & Massimiliano (son & nephew of Salvatore & Concetta), built a new winery and started to bottle and sell the Calabretta wines all over the world. Today, they continue to make wines of Etna Rosso and Etna Rosato but have also experimented with new single-variety wines, including Climax and Contrada varieties.
The wines from Calabretta are firmly rooted in the traditionalist camp. Organic farming, aging for extended periods in old, large format barrels, and zero intervention lets these wines speak transparently about their volcanic origins.
Natural malolactic fermentation.