Calabretta

At the beginning of the twentieth century, Gaetano Calabretta married Donna Grazia and together they bought the first lands, as well as rearranging the inherited ones.

Between the end of the 1920s and the beginning of the 1930s, a large part of the production was sold to the north and the family owned two shops in Liguria (in Santa Margherita Ligure and Rapallo).

At the end of the Second World War, their son Salvatore took over the cultivation of the vineyards from his parents and, having married Donna Concetta, also from a family of winemakers, purchased new properties, expanding and relaunching the family business.

In the nineties Massimo and Massimiliano, respectively son and grandson of Salvatore and Concetta, were the new forces and, with targeted investments, reorganized the cellar and marketed Calabretta wine all over the world.
Traditional wines, such as the aged Etna red and the “Pista & Mutta” rosé, were joined by single-varietal wines, district wines and whites.
The vineyards are located at 680-730 meters above sea level on black lava sand and are populated by grass, wild plants, broom, mountain flowers, prickly pears, crickets, wasps and wild rabbits. The only products used are sulfur and copper sulphate, while manual pruning guarantees very low yields per hectare, around 30/50 quintals . The terraces are divided into ancient dry stone walls and suggestive impervious paths that allow you to cross the vineyards.

In the Calabretta family's cellar, arranged underground on several levels and obtained by digging out the lava rock, no winemaking products are used and the refinements take place exclusively in very old barrels, so as not to alter and cover the aromatic profile of the grapes and the particularities of the terroir . This is how very territorial and fascinating wines are born, endowed with important minerality, with the unmistakable flavor of the tradition of one of the best terroirs in all of Sicily.