Rosato 2025 - Calabretta

Rosato - Calabretta

Rosato Calabretta is a wine that directly and authentically expresses the volcanic character of Sicily. Produced by Massimiliano Calabretta from Nerello Mascalese grapes grown on sandy soils rich in lava stone, it comes from a vineyard of just 1.3 hectares, trained using the alberello system with low-growing vines arranged in rows, with a density of 5,750 vines per hectare and an average age of approximately 5 years. The low yield of 20 hl/ha helps maintain the wine's high quality and concentration. Vinification follows an artisanal, minimally interventionist approach: the grapes are gently pressed, followed by spontaneous fermentation and processing according to the ancient "pista e mutta" method, which involves pressing and racking without contact with the skins. Aged in stainless steel tanks to preserve freshness and aromatic integrity, while maintaining a low total sulfites content (40 mg/l). Production is limited to just 1,500 bottles. In the glass, it presents itself as a crisp and sincere rosé, with delicate, fruity aromas that recall the freshness of the raw material. On the palate, it is juicy, agile, and dynamic, with a pleasant minerality that clearly evokes its terroir. It is an extremely versatile wine, perfect for informal occasions: ideal for an aperitif with friends, it pairs effortlessly with bread, cured meats, and fresh cheeses. Designed to be enjoyed in convivial and relaxed settings, it is the classic spring afternoon wine, capable of adapting to a variety of occasions thanks to its drinkability and immediacy. A rosé that combines simplicity and identity, perfectly expressing the authentic and territorial style of the Calabretta winery.

Service

We recommend serving it at a temperature of 8/10° 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 pairs best with informal platters of cured meats and fresh cheeses: prosciutto crudo, salami, ricotta, or primo sale cheese create an ideal balance with its acidity and drinkability. It also pairs well with homemade bread and focaccia, especially when paired with Mediterranean ingredients.

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..