Calcarius are based in Apricena, in the northern region of Gargano, Puglia (just south of Abruzzo). Valentina Passalacqua and Danilo Marcucci oversee a farm comprising 80 hectares of vines, fruit and vegetables.
This project bears the fruits of patient observation, attention to terroir, and a commitment to indigenous varietals. The vineyards are characterised by kimmeridgian calcareous soils (thus Calcarius) and are true wines of terroir – mineral, tense, and uncompromising. Valentina has been the leading exponent of biodynamics in Puglia since 2000.
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.
Vinification Method: Grapes (100% Falanghina) are hand-harvested and destemmed. The grapes ferment traditionally in stainless steel tanks, in contact with the skins for about 5 days with indigenous yeast only. Batonnage is performed about 2 times per week and the wine is racked 4 times before bottling. The wine is unfined and unfiltered, with a small amount of sulfur added at bottling. Summery and fresh, with lovely notes of tangerine, orange zest and lime. 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.