All about making whisky
The Calabretta family grows its vines on a particularly active part of Mount Etna, at an altitude of 750 metres. During the 1990s, the father and son revived the vineyard, which had been in the family for more than 40 years, and began to sell their wines. The seven hectares of vines are located on Etna’s north face and are cultivated biodynamically. Fermentation takes place solely with natural yeasts.
Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.