Grapes (100% Negroamaro) are hand-harvested and destemmed. The grapes ferment traditionally in stainless steel tanks with indigenous yeast. The wine is unfined and unfiltered, with a small amount of sulfur added at bottling.
Cherry-focused with savoury notes and amazing drinkability, this is fresh with a saline touch on the finish. 11.5% abv
N.B - The numbers on the labels refer to the chemical element calcium (Ca), its atomic number 20, and atomic weight 40.08.
PROGETTO CALCARIUS, Apricena Certified Biodynamic, natural
Calcarius are based in Apricena, in the northern region of Gargano, Puglia. Valentina Passalacqua owns a farm comprising 80 hectares of vines, fruit and vegetables, she has been a leader in biodynamic agriculture in Puglia since 2000.
Progetto Calcarius comes from 8-ha of Valentina’s vineyard planted on Kimmerridgean soils, where calcareous stones and boulders cover the ground (thus Calcarius). The project of selecting these wines apart from the main production (with the assistance of Danilo Marcucci) bears the fruits of patient observation, attention to terroir, and a commitment to indigenous varietals.
The wines are naturally made with ambient spontaneous alcoholic fermentations, maturation in inert, stainless steel vats is the order of the day, ensuring the fruit and the soil are the primary focus. Throughout the wines exhibit a restraint, without lacking fruit or depth, a deft sleight-of-hand which while not immediately evident in the wine (which speaks for itself) is clearly a result of the tireless work made of liaising with the land. A lesson in holding back, being assuredly non-interventionist in field and winery alike. They are astonishing, true wines of terroir – mineral, tense, saline and feeling uncompromisingly fresh and alive