Cataldo Calabretta
After earning a degree in Oenology and Viticulture from the Faculty of Agriculture in Milan and working at various wineries, Cataldo Calabretta returned to Cirò in 2008. He decided to take over his grandfather Cataldo’s vineyards and renovate the old family cellar. For over fifteen years, the winery has been run according to the principles of organic farming—an ethical choice, not driven by marketing trends.

No selected yeasts or fermentation activators of any kind are used; sulfur dioxide use is kept to a minimum. The cement vats are considered the ideal containers for producing Cirò.

Cirò Bianco
This wine is made from 80% Greco Bianco and 20% Malvasia grapes, sourced from a flat vineyard in the municipality of Melissa. The soil is clay-limestone, and the vines are trained in a vertical trellis system. The grapes are harvested by hand in the second half of September. The wine is made from the free-run juice of destemmed Greco Bianco grapes, while the Malvasia undergoes a 4-day maceration on the skins. After fermentation, the two wines are blended and aged for 6 months on fine lees in stainless steel tanks.

The wine presents a bright, almost brilliant yellow color. On the nose, it reveals notes of white fruit and white flowers, with hints of chamomile and herbal nuances. On the palate, it is fresh, savory, and mineral. The finish is rich and persistent.
It pairs well with seafood starters, fish-based pasta dishes, and mildly flavored fish main courses.