Cala Cala Bianco 2025 - Calabretta

Cala Cala Bianco - Calabretta

Cala Cala Bianco di Calabretta is a wine with hints of stone and volcano, deeply rooted in its homeland. It is made from Grillo grapes grown on deep volcanic soils in a small, 0.7-hectare vineyard, trained in rows, with a density of 5,500 vines per hectare and approximately 13-year-old vines, for an average production of 65 hl/ha. During vinification, crushing and pressing are followed by spontaneous fermentation in stainless steel, with aging in the same tanks. In the glass, it lingers between intense minerality, yellow fruit, and lemon juice; on the palate, it is lively and dynamic, yet always soft, mellow, and warm, with a tension that clearly recalls its volcanic origins.

Service

We recommend serving it at a temperature of 6/8° 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

Excellent paired with fish appetizers and first courses, it is at its best with shrimp and courgette skewers, where freshness and flavour combine with natural elegance.

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..