NV Calabretta Cala Cala Nerello MascaleseSlow Foods Slow Wine guide describes Calabrettas style as a thousand miles away from other Italian wine but we think the gaps better measured in time, as they seem to be somewhere in the 19th century: hand harvesting, no chemicals, native yeasts, etc. Their high end Nerello Mascalese is absolutely worth it get it whenever you see it on a restaurant list! But their greatest secret may be their entry level Nerello, the Cala Cala, (Gulp Gulp) made from
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Slow Food’s Slow Wine guide describes Calabretta’s style as “a thousand miles away” from other Italian wine -- but we think the gap’s better measured in time, as they seem to be somewhere in the 19th century: hand-harvesting, no chemicals, native yeasts, etc. Their high-end Nerello Mascalese is absolutely worth it -- get it whenever you see it on a restaurant list! But their greatest secret may be their “entry-level” Nerello, the “Cala Cala,” (”Gulp Gulp”) made from younger vines on the same volcanic soils of Etna. Wild cherries, licorice, leather, wintergreen, pepper, and who knows what all else.... for 20-ish bucks?!?