Country: Italy

Region: Sicily

Appellation(s): Etna DOC & IGT Nerello Mascalese

Producer: Franco & Gianni Calcagno; Consultant Alessandro Biancolin

Founded: 2009

Annual Production: 800 cases

Farming: Sustainable





Azienda Agr. Calcagno

Sicily’s Mount Etna has an ancient winemaking culture, sharing Barolo’s tradition of long aging in massive old botti. The resulting delicacy and tarry nuance evoke comparisons not only to Barolo, but to Burgundy. In this regard, Etna can be considered intellectual wines, which is counterintuitive to the perception that Sicily is known for its warm climate and extracted wines, making Sicily a land of contrasts.

The quality tied tightly to the reputation of Mount Etna wines are altitude, exposure and terroir.

Working out of the cellar in their old familial house- an old wine merchants’ home from the 1930s, brothers Franco and Gianni Calcagno took on Tuscany-based enologist Alessandro Biancolin. Biancolin who was an oenologist at Passopiscario and Petra in Suvereto, brings an understanding of what makes a great wine. Keeping their ego out of the way, the winemaking at Calcagno is intended to let the vineyards expres themselves through wines that are elegant, supple and complex.

With vineyards rising to 650 feet above sea level , volcanic soils from eruptions and broken lava flows transition to increasingly fine, volcanic sand as you climb the mountain. As in Burgundy, producers on Mount Enta like Calcagno have begun to recognize the distinctive characters of wines from specific parcels and sites, expressing them in the Arcuria & Feudo di Mezzo contrada-designated wines.

"When the morning gathers the rainbow
Want you to know i'm a rainbow too
So, to the rescue here i am
Want you to know just if you can
Where i stand"

- Sun is Shining, Bob Marley



  • Hand-Harvested
  • Rigorous grape sorting before the crush


  • Direct Pressing
  • Wine is fermented with indigenous yeasts
  • Wine ages in stainless steel tanks for 5-8 months
  • Wines age in bottle for 4 months


  • Temperature controlled fermentation in stainless steel tanks
  • Organic viticulture
  • Yields 35 hl/ha
  • Aging 18 months in large botti and 2nd and 3rd year barrique
  • Tiny production