SAVE 10% on Six of More Bottles • We Deliver • SHIPPING NOW AVAILABLE

Fuso Terre Siciliane Cala Rosso


Out of stock

Vintage: 2020
Region: Sicily, Italy
Viticulture: Organic
Grape varieties: 90% Nero d’Avola and 10% Grillo

Fuso Terre Siciliane Cala Rosso is Nero d’Avola and Grillo, macerated for six days and co-fermented in stainless steel. A light red, best served chilled.

Song: Devil’s Bane by Tori Amos

Additional information

Out of stock

Save 10% when you buy six or more bottles (mix and match) 


About Fuso Terre Siciliane Cala Rosso

Fuso Terre Siciliane Cala Rosso is 90% Nero d’Avola, a musky and widespread red-berried grape, and 10% Grillo, a white-berried grape native to Sicily. The vines are 20 to 60-year-old bush vine plantings, that are untrained beside a stick to tie up the sprawling vines. Certified organic farming in the vineyards. The grapes were co-fermented, and both the red and white berried varieties were macerated for 6 days. All native yeasts for the ferment, aged in steel tanks and bottled unfined and a light filtering. The only addition is a small degree of sulfites. The resulting wine is a light red, best served chilled.

Cala Bianco is Dario Serrentino from Mortellito’s spin on the white grapes northwest of Sicilia. He works with the specific clone of Catarratto called Catarratto Extra Lucido – Extra Shiny Catarratto – which gives wines more texture, depth, and color than the common Catarratto usually found throughout Sicilia.

Dario is known for making highly drinkable and sea-breeze salty island wines. He is working here in the raised 400-meter plains outside the town of Partinico, 30 km west of Palermo. Seeking to tweak the acidity, even more, he picks early in August instead of September.

About The FUSO Project

FUSO is a long-term project for importer PortoVino. The project aims to bring authentic, local wines from each of the 20 regions of Italy. The project focuses on wines from natural growers rather than from tank farms. Farmers and producer friends are committed to organic viticulture, low-intervention, and terroir-driven wines. As a result, they got some cool stuff. The first is the Fuso Barbera from Walter Massa in the Colli Tortonesi in Piemonte.
FUSO requirements:
  • Delicious and terroir-driven
  • Made by farmers (not tank farms)
  • Certified organic or practicing organic wineries in conversion
  • Native grapes
  • Native yeasts
  • Low sulfur (45 mg/l or less of added SO2)
  • Unfiltered or slightly filtered
  • Dry farmed
Pairing Ideas