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Structure
Drinking window
Best 3 to 15 years from vintage.
vintage3 yrs15 yrs17 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: cherry, dried herbs, volcanic mineral, light incense
Palate: tart cherry, dried rose, volcanic stone, saline
Calabretta's classic Etna Rosso: the blend of Nerello Mascalese and Nerello Cappuccio from century-old ungrafted vines, biodynamically farmed and made without additions, produces a wine of honest rustic charm and deep mineral character.
What it pairs with
-
Pasta con la salsiccia siciliana
The wine's herb and mineral notes bridge the fennel-spiced Sicilian sausage. -
Grilled lamb chops with capers
Mineral acidity and herb complexity complement the lamb naturally. -
Ricotta salata and fresh tomato
The wine's freshness and acidity balance the sharp salted ricotta and sweet tomato.
How to serve Calabretta Etna Rosso
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Pasta con la salsiccia siciliana, Grilled lamb chops with capers, Ricotta salata and fresh tomato. Match the wine's structure to the dish's fat and salt.
History
The Calabretta family has farmed on Etna since 1900. The modern estate Etna Rosso was formalised around 2000 as the fourth generation began marketing under the estate label. The wine is produced from a blend of ungrafted Nerello Mascalese and Nerello Cappuccio vines, reflecting the traditional mixed-planting approach of pre-modern Etna viticulture.
- 1900: Estate founded by the Calabretta family on Etna's north slope
- 2000: Modern estate bottling introduced under the current generation
Facts
- Producer
- Azienda Vinicola Calabretta · visiting guide
- Grapes
- Nerello Mascalese (85%), Nerello Cappuccio (15%)
- Classification
- Etna Rosso DOC
- Oak
- 18 months in large old Slavonian oak botti
- ABV
- 13.0%
- Price
- €22-35 at retail
- Drinking window
- 3-15 from vintage
- First vintage
- 2000
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
Frequently asked about Calabretta Etna Rosso
What does Calabretta Etna Rosso taste like?
On the nose, cherry, dried herbs, volcanic mineral, light incense. On the palate, tart cherry, dried rose, volcanic stone, saline. Structurally medium-bodied, medium tannins, high acidity with a long, mineral, herbal finish. Calabretta's classic Etna Rosso: the blend of Nerello Mascalese and Nerello Cappuccio from century-old ungrafted vines, biodynamically farmed and made without additions, produces a wine of honest rustic charm and deep mineral character.
When should I drink Calabretta Etna Rosso?
Drink 3-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Calabretta Etna Rosso?
Pasta con la salsiccia siciliana is the canonical pairing. Other strong matches include Grilled lamb chops with capers and Ricotta salata and fresh tomato. The wine's herb and mineral notes bridge the fennel-spiced Sicilian sausage.
What grapes are in Calabretta Etna Rosso?
The blend is Nerello Mascalese (85%), Nerello Cappuccio (15%). The wine is classified as Etna Rosso DOC.
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