Cala Cala Rosso - Calabretta

Cala Cala Rosso - Calabretta

Cala Cala Rosso di Calabretta is a highly drinkable red wine. With a typically Mediterranean nose that moves between red fruit jams and freshly cut aromatic herbs, it is fair and balanced in the mouth, moving between lively tannins, for a long, but fine and clean finish. Vinification with maceration on the skins for 5 days and spontaneous fermentation in stainless steel tanks. Aging in 50 hl oak barrels for 36 months.

Service

We recommend serving it at a temperature of 16/18 ° in tulip glasses. Wonderful evolution in the bottle with an ideal consumption in a few years if well preserved in a cool, damp and dark cellar in a horizontal position.

Pairing

It is particularly suitable with robust meat dishes, game and seasoned cheeses.

The cellar: Calabretta

The Calabretta family produces four generations of wines in the north of Etna, in the municipality of Randazzo. The story begins in the early twentieth century when Gaetano Calabretta marries Grazia and together they begin to buy the first land. At the end of the Second World War, the company goes into the hands of his son, Salvatore, who together with his wife Concetta acquires new vineyards and relocates the cellar. In the early nineties Massimo and Massimiliano, Salvatore's son and grandson, reorganize the company and begin exporting their Calabretta wine around the world. Their philosophy nowadays is characterized by respect for the wine traditions and the surrounding nature. Their vineyards are located in one of the most beautiful areas of Etna, all planted with trees on terraced terraces situated at 700 m.s.l.m. On black lava sand. The vineyards, planted with fruit plants, figs, and olive trees, enjoy the strong thermal spell between day and night and the high solar radiation that makes it perfectly mature. The use of any herbicide is prohibited in the vineyard and only small amounts of copper and sulfur are used whenever necessary. In the spectacular cellar, excavated on several floors of lava rock, no chemicals are used, but only indigenous yeasts, and the refinements occur in very old steel tanks or barrels. Numerous labels produced with Sicilian native grape varieties such as Mascarese Nerello, Minella Bianca and Carricante..