The Calabretta winery was renewed under the impulse of Massimiliano, helped by his father Massimo, in 1997, preceded by a long tradition among the vineyards. For four generations they have cultivated the land following the centuries-old customs of the imposing Etna. The company is located on the northern side of the volcano, more precisely in the municipality of Randazzo. On the twelve and a half hectares of vineyards, Massimiliano has recovered the old vineyards, the dry stone walls, planted new and old vines, preferably ungrafted. The systems are saplings located on terraces supported by dry stone walls, on which absolutely natural treatments are carried out: only limited doses of sulfur and copper by practicing green manure, manual pruning and hand harvesting. The lava soil, the strong temperature range between day and night and the perfect daytime sunshine, lead to perfect ripening of the grapes towards mid-October. The cellar, inspired by the past and arranged on several levels, houses underground rooms full of oak barrels, necessary for long maturations according to the times of the wine. As in the vineyard, the processes in the cellar are completely natural: fermentations, precipitations and spontaneous clarifications. Thanks to this care, the wines obtained awaken the sense of smell and taste, reviving aromas and flavors that belong to a now almost disappeared memory of this sacred place.

The Calabretta winery was renewed under the impulse of Massimiliano, helped by his father Massimo, in 1997, preceded by a long tradition among the vineyards. For four generations they have cultivated the land following the centuries-old customs of the imposing Etna. The company is located on the northern side of the volcano, more precisely in the municipality of Randazzo. On the twelve and a half hectares of vineyards, Massimiliano has recovered the old vineyards, the dry stone walls, planted new and old vines, preferably ungrafted. The systems are saplings located on terraces supported by dry stone walls, on which absolutely natural treatments are carried out: only limited doses of sulfur and copper by practicing green manure, manual pruning and hand harvesting. The lava soil, the strong temperature range between day and night and the perfect daytime sunshine, lead to perfect ripening of the grapes towards mid-October. The cellar, inspired by the past and arranged on several levels, houses underground rooms full of oak barrels, necessary for long maturations according to the times of the wine. As in the vineyard, the processes in the cellar are completely natural: fermentations, precipitations and spontaneous clarifications. Thanks to this care, the wines obtained awaken the sense of smell and taste, reviving aromas and flavors that belong to a now almost disappeared memory of this sacred place.