Caruana Calogero
Calogero Caruana is a Sicilian winemaker who has made a name for himself by producing typically artisanal wines, focusing on a simple and minimalist winemaking approach. His work is primarily concentrated in the vineyard, with the desire to transfer the character of the terroir and the varietal notes of the grapes into the glass in a straightforward, immediate, and direct way. A wine without compromises and without mediations, in which man does not position himself as an architect and creator, but rather takes on the role of someone who merely follows and accompanies the grapes in the process of transformation into wine. Far from the egocentric protagonism of many figures in the industry, Calogero steps back among the vines and lets the wines take center stage.
The estate is located near the Torre Salsa Reserve, in the province of Agrigento, along the coast that rises from the city towards the westernmost tip of the island. The vineyards are set within a protected natural context, which has maintained its wild and absolutely unspoiled face. The property covers an area of covering 5 hectares, of which only two are designated for vineyards. The vines are cultivated a few kilometers from the coast, on sandy soils that rest on a substrate of limestone rock. They are poor and low-fertility soils, very suitable for the vine, which expresses itself with wines of remarkable finesse and elegance. The climate is typically Mediterranean, characterized by hot and dry summers, mitigated only by the sea breezes that keep the bunches always dry and healthy.
The small parcels cultivated with vines are surrounded by the spontaneous shrubs of a lush Mediterranean scrub, which outlines the typical landscape of the Sicilian coasts. Following the ancient customs of this area of the island, Calogero Caruana has planted the varieties historically present in the territory: the white grape varieties Inzolia, Catarratto, Grillo, and the red Nero d’Avola. At the end of the manual harvest, the fermentations take place spontaneously using only indigenous yeasts and with minimal human intervention. According to ancient peasant traditions, he practices wine-making with skin macerations even for white grape varieties. His wines are the result of a transparent and simple work, but not for that reason easy.
Calogero Caruana is a Sicilian winemaker who has made a name for himself by producing typically artisanal wines, focusing on a simple and minimalist winemaking approach. His work is primarily concentrated in the vineyard, with the desire to transfer the character of the terroir and the varietal notes of the grapes into the glass in a straightforward, immediate, and direct way. A wine without compromises and without mediations, in which man does not position himself as an architect and creator, but rather takes on the role of someone who merely follows and accompanies the grapes in the process of transformation into wine. Far from the egocentric protagonism of many figures in the industry, Calogero steps back among the vines and lets the wines take center stage.
The estate is located near the Torre Salsa Reserve, in the province of Agrigento, along the coast that rises from the city towards the westernmost tip of the island. The vineyards are set within a protected natural context, which has maintained its wild and absolutely unspoiled face. The property covers an area of covering 5 hectares, of which only two are designated for vineyards. The vines are cultivated a few kilometers from the coast, on sandy soils that rest on a substrate of limestone rock. They are poor and low-fertility soils, very suitable for the vine, which expresses itself with wines of remarkable finesse and elegance. The climate is typically Mediterranean, characterized by hot and dry summers, mitigated only by the sea breezes that keep the bunches always dry and healthy.
The small parcels cultivated with vines are surrounded by the spontaneous shrubs of a lush Mediterranean scrub, which outlines the typical landscape of the Sicilian coasts. Following the ancient customs of this area of the island, Calogero Caruana has planted the varieties historically present in the territory: the white grape varieties Inzolia, Catarratto, Grillo, and the red Nero d’Avola. At the end of the manual harvest, the fermentations take place spontaneously using only indigenous yeasts and with minimal human intervention. According to ancient peasant traditions, he practices wine-making with skin macerations even for white grape varieties. His wines are the result of a transparent and simple work, but not for that reason easy.
