Calabretta Gaio Gaio

The history of the Calabretta winery, located in Randazzo on Etna's northern slope, dates back to the beginning of the 20th Century.

The firm's philosophy is founded on respect for tradition, on the work of hand pruning, meticulous care of the land, use of natural fertilisers derived from farm animals, on the minimal usage of chemical products — merely a copper or sulphur treatment when it's strictly necessary and applied in very small amounts... Harvesting the grapes, also carried out manually in mid-October, leads to the wine's fermentation by means of indigenous yeasts and its ageing in oak barrels. The whole wine-making and ageing process takes place in the picturesque winery hewn out of the volcanic rock.

Calabretta Gaio Gaio is made from the Nerello Mascalese grapes that have their origins in the Calderara district, in a parcel of young vines, some ungrafted, lying at between 700 and 750 metres above sea level.

The wine's name is a dedication to the father of the present owner Massimiliano Calabretta, Sig. Massimo, known familiarly as 'Gaio', but just on its own the name suggests a cheerful wine with a lively, festive character. That's exactly what it's like.

Gaio Gaio is a fruity, floral and slightly spicy wine. On the nose it reveals aromas of red fruits, violets, tobacco and black pepper as well as other notes, animal-type. Its entry on the palate is juicy, a compact mouthful that's clean and generous. Gaio Gaio is fresh, mineral and very versatile in its pairings, the perfect accompaniment to any number of pasta, meat and fish dishes.

We recommend you drink Gaio Gaio at a slightly lower temperature than what is suggested for medium-structured wines.