Etna, Sicily organic This wine is 95% Nerello Mascalese and 5% Nerello Cappuccio, all grown on volcanic soil, hand-harvested, and partially in large barrels and partially in stainless steel. Notes of baked cherry, spice, orange peel, coffee, smoked meat, and dusty red fruit. Tasting Notes: The intense nose of Cala Cala is loaded with dried cherry, dusty earth, and dried flowers. Wild herbs and a hint of volatile acidity in the background contribute to the complexity. The palate is vibrant but quite drying as it unfolds with clove and orange zest mingling with sour cherry. The fruit and spice hold steady and provide focus all the way through the finish as the tannins and acidity swell. This multi-vintage blend is aged in a mix of stainless steel and used Slavonian oak. This quote from the winemaker says it all: “Cala Cala means "Gulp, Gulp" says Massimiliano Calabretta, meaning you should gulp this one down because it's so tasty!” -Jamie G.; Eataly Vino Chicago Calabretta’s vineyards are located nearly a half mile above sea level in the black volcanic soils of Etna’s north slope, between Randazzo and Castiglione di Sicilia. There, Calabretta farms roughly seven hectares of mostly 70- to 80-year-old vines—many of them ungrafted—on stepped terraces supported by stone walls. Since the winery’s founding in 1900, the Calabretta family has farmed and produced wines from Etna’s ancient indigenous varieties—including Nerello Mascalese and Nerello Cappuccio—in the mountain’s unique noble vineyards. Estate History: Historically, the family had sold its wine in sfuso or in barrel to restaurants and to private customers, many of whom travelled long distances to pick up their wine. But in 1997, third- and fourth-generation father and son Massimo and Massimiliano Calabretta decided to bottle their best wine under their own label to ensure the winemaking traditions of their family and Etna would not be lost.
 
A must-try for those looking to explore Etna's profound potential, and a relative steal given the sky-rocketing prices of many of its peers on the volcano's slopes. Sourced from a mix of young and old vines from throughout Calabretta's holding, the Cala Cala is 95% Nerello Mascalese and 5% Nerello Cappuccio - with Massi syphoning off an ever-evolving blend of younger and older wines currently aging in the cellar to create a consistent 'house wine' of sorts. All wild cherries, eucalyptus oil, orange zest, game and spicy, sun-baked earth.
 
🍅 Classic Sicilian & Tomato-Based Pairings The natural acidity in the wine cuts perfectly through rich olive oil and sweet-tart tomato sauces:
Pasta alla Norma: The classic pairing. The wine’s herbal, volcanic undertones mirror the fried eggplant, while its acidity slices through the salty ricotta salata.
Eggplant Parmigiano: Layers of melted cheese, rich tomato reduction, and earthy eggplant handle the wine's grippy, drying tannins beautifully.
Pizza Night: Wood-fired pizzas topped with rustic ingredients like black olives, capers, anchovies, or spicy salami. 
🥩 Grilled & Roasted Meats: Flank steak, lamb chops, or pork skewers seasoned with rosemary and wild herbs.
Gamey & Braised Dishes: Fennel sausage, slow-braised wild boar, venison, or a rich Bolognese sauce.
Gourmet Burgers: The wine's vibrant finish cleanses the palate after a juicy, fatty burger. 
🍄 Earthy Vegetarian Alternatives The wine boasts notes of tilled earth, dried flowers, and wild herbs, which make it a natural fit for umami-rich vegetarian dishes:
Mushroom Risotto: Wild mushrooms mimic the wine’s complex forest floor and "funky" characteristics.
Root Vegetable Stews: A thick, wintery stew slow-cooked with parsnips, carrots, and potatoes.
Arancini: Deep-fried Sicilian rice balls stuffed with mushrooms or ragù.