Calaniuru Mortellito 2022
Why it's worth a try
Born in the limestone-rich vineyards of Val di Noto, Calaniuru is a natural red blend of Frappato and Nero d’Avola by Il Mortellito. Frappato gets 4-7 days on skins, Nero d’Avola just a night. Fermented on native yeasts, the wine spends 6-8 months in stainless steel. Bright with wild berries, cracked pepper, and a briny, herbal twist. Earthy, fresh, and downright compelling.
Mortellito
Noto’s Natural Wine Masters
Founded in Noto, Sicily, this small winery produces around 20,000 bottles per year. Focused on indigenous varieties and minimal intervention.
Specializes in Frappato, Nero d’Avola, and Moscato di Noto, producing bright, energetic wines with depth and complexity.
WINE REGION
Sicily: Sun, Sea & Historic Wines
Italy’s largest wine region, producing over 4 million hectoliters of wine annually. With more than 500 wineries, Sicily is a powerhouse of both quantity and quality.
Famous for Nero d’Avola, the island’s bold signature red, and Marsala, its historic fortified wine. Carricante and Grillo are key players in Sicily’s crisp, mineral-driven whites.
A volcanic island with diverse microclimates, from sun-drenched plains to high-altitude vineyards on Mount Etna. The combination of lava-rich soils and coastal winds gives Sicilian wines their signature intensity.