COLOUR
Red
TYPE
Still
VINTAGE
N/A
GRAPE
Frappato, Nero d'Avola
PRODUCER
Il Mortellito Societa Cooperativa agricola
REGION
Calabria
CHARACTERISTICS
Body
Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium
Intensity
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Cala Niuru is a red wine from Il Mortellito Societa Cooperativa agricola, located in the Val di Noto region of Sicily. The wine is primarily made from Frappato with a smaller proportion of Nero d'Avola. The vineyards are situated near the coast, benefiting from a unique microclimate and limestone-rich soils that contribute to the wine's distinctive character. Winemaker Dario Serrentino, who transitioned from a career in social work, is committed to expressing the authentic essence of his family's land through minimal intervention winemaking. This approach aims to capture the 'sea and land' essence of the territory, resulting in wines that are elegant and reflective of their unique Sicilian origin.
ALCOHOL
12.5%
AVG. PRICE
€15
STYLE
Natural
SULPHITES
YES
Ideal temperature
12-14°C
INTERESTING FACTS
Fact 01
The producer poetically describes his wines as 'mare e terra in vino' (sea and land in wine).
Fact 02
The winemaker was formerly a social worker before dedicating himself to wine.
Fact 03
Grapes were previously sold to notable natural wine producers like Frank Cornelissen.
Fact 04
The limestone soil is considered key to the wine's tension and salinity.
FOOD PAIRING
Read more
WINE MAKING PROCESS
Cala Niuru is produced using a minimalist winemaking approach focused on preserving the natural character of the grapes and the Sicilian terroir. The grapes are hand-harvested and undergo spontaneous fermentation with indigenous yeasts in stainless steel tanks over 15-20 days. The Frappato component sees a short skin maceration of 3-4 days, while the Nero d'Avola undergoes a very brief maceration of just one night. Post-fermentation, the wine is aged for six months in stainless steel to maintain its freshness and varietal purity, with no oak influence. Minimal sulfur dioxide is added only at bottling. The estate practices organic and biological farming, avoiding all chemical interventions.
