Slow Food’s Slow Wine guide describes Calabretta’s style as “a thousand miles away” from other Italian wine -- but we think the gap’s better measured in time, as they seem to be somewhere in the 19th century: hand-harvesting, no chemicals, native yeasts, etc. Their high-end Nerello Mascalese is absolutely worth it -- get it whenever you see it on a restaurant list! But their greatest secret may be their “entry-level” Nerello, the “Cala Cala,” (”Gulp Gulp”) made from younger vines on the same volcanic soils of Etna. Wild cherries, licorice, leather, wintergreen, pepper, and who knows what all else.... for 23 bucks?!?