"I make my wine like Bartolo Mascarello!”- Massimiliano Calabretta
If you have been following the trend of Italian wines, the popularity of the volcanic wine of Mount Etna (Sicily, Italy) is growing year by year. Dubbed "The Burgundy of the Mediterranean", it is a region which captures the imaginations of both wine lovers and collectors.
The reality is that at around year 1880 to 1900, due to the outbreak of phylloxera plague in European mainland, Etna, with volcanic soil being a natural barrier to the disease, was the largest wine producing region in Sicily. However, only a few of those wineries remained in operation when the Etna DOC was established in 1968.
"Traditionalist" is therefore a term rarely used when we talk about Etna wines. CALABRETTA is however a family with winemaking traditions already in the early 1900s. For 4 generations, the family is growing grapes according to the century-old traditions of Etna. Wines are made with organic farmed old vines (a good portion ungrafted), foot crushed in ancient lava stone, fermented with natural yeast and after a long skin maceration aged in large Slavonian botti like the best of traditionalist Barolo.