Line product Triple A
Archive CALABRETTA 2001 Etna - Rouge

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Description

Product details

Tasting note

  • Appearance : carmin à bords brunis.
  • Nose : fin, concentré. Le premier nez évoque la confiture de groseille, du caramel au beurre salé et des fruits noirs (mûre, cassis). Il devient rapidement épicé (cannelle, cumin) et terreux. Des notes bleutées d’ardoise ainsi que des fruits mûrs (coing, pêche, abricot) lui procurent beaucoup de charme et de profondeur.
  • Palate : souple, riche. Son attaque regorge de fruits, qu’ils soient rouges, noirs, secs, frais et même exotiques (kaki). Le milieu de bouche est finement boisé et tannique. Elle devient au fur et à mesure confite (abricot) et chocolatée. L’arrière-bouche est marquée par des notes de grenadine.
  • Overall : longue, équilibrée. Le terroir de lave dont ce vin est issu resplendit de vérité. Minérale, elle se révèle en même temps pleine de fraîcheur herbacée (ronce de mûre). Ses amers sont veloutés (peau de pêche, zestes d’orange). La rétro-olfaction est confiturée (cassis, mûre) et le verre vide floral (rose, pivoine, violette) et épicé (poivre noir).
The brand

The brand

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.

The line

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.

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