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Structure

Bodymedium
Tanninfirm
Acidityhigh
Sweetnessdry
Oaknew oak

Drinking window

Best 5 to 20 years from vintage.

vintage5 yrs20 yrs22 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 above is our own.

In the glass

Medium-bodiedFirm tanninHigh acidityDryLong, Mineral, Savoury finish

Aroma: wild cherry, dried rose, incense, volcanic mineral

Palate: tart cherry, iron, charcoal, fine dry tannins

Vigne Vecchie (old vines) showcases the depth of Calabretta's ungrafted Nerello: light in colour but profound in mineral detail, with the incense-and-iron character of century-old Etna vines.

What it pairs with

  • Slow-cooked Sicilian rabbit alla cacciatora The wine's savoury mineral depth and fine tannins complement the rustic hunter's stew.More wines for rabbit →
  • Braised pork cheeks with capers and olives Iron-mineral notes and cherry-herb complexity pair beautifully with braised pork.More wines for pork →
  • Aged Caciocavallo Silano DOP The wine's savoury mineral character matches the mild smokiness of aged Caciocavallo.More wines for cheese →

With cheese

Maiorchino Our pick Maiorchino is delicate for a pecorino when young and turns piquant, ageing from about 8 months to as long as 24. Etna Rosso crus bring firm tannin, high acidity and dark cherry depth, the structure for an old, sharp wheel.

How to serve Calabretta Vigne Vecchie

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. Pair with. Slow-cooked Sicilian rabbit alla cacciatora, Braised pork cheeks with capers and olives, Aged Caciocavallo Silano DOP. Match the wine's structure to the dish's fat and salt.

History

Vigne Vecchie represents the best of Calabretta's ungrafted Nerello Mascalese planted before phylloxera arrived on Etna. The fourth-generation estate farms 12.5 hectares using only copper and sulphur, and the wine is produced without fining or filtration, embodying the philosophy of minimal intervention that the estate has practised for over a century.

  1. 2004First Vigne Vecchie vintage released in the modern era

Facts

Producer
Azienda Vinicola Calabretta · visiting guide
Grapes
Nerello Mascalese
Classification
Etna Rosso DOC
Oak
24 months in large old Slavonian oak botti (no new oak)
ABV
13.0%
Price
€28-45 at retail
Drinking window
5-20 from vintage
First vintage
2004
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED

Frequently asked about Calabretta Vigne Vecchie

What does Calabretta Vigne Vecchie taste like?

On the nose, wild cherry, dried rose, incense, volcanic mineral. On the palate, tart cherry, iron, charcoal, fine dry tannins. Structurally medium-bodied, firm tannins, high acidity with a long, mineral, savoury finish. Vigne Vecchie (old vines) showcases the depth of Calabretta's ungrafted Nerello: light in colour but profound in mineral detail, with the incense-and-iron character of century-old Etna vines.

When should I drink Calabretta Vigne Vecchie?

Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Calabretta Vigne Vecchie?

Slow-cooked Sicilian rabbit alla cacciatora is the canonical pairing. Other strong matches include Braised pork cheeks with capers and olives and Aged Caciocavallo Silano DOP. The wine's savoury mineral depth and fine tannins complement the rustic hunter's stew.

What grapes are in Calabretta Vigne Vecchie?

The blend is Nerello Mascalese. The wine is classified as Etna Rosso DOC.

Tags

biodynamic cellar worthy dry firm tannin hidden gem high acid medium body mood contemplative mood rustic nerello mascalese occasion cellar occasion dinner party old vines old world organic pairs with aged cheese pairs with pork pairs with poultry price trade up still red

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