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?!?