Calcarius (by Valentina Passalacqua)

Calcarius is an avant-garde natural wine project from Valentina Passalacqua, focused on the kimmeridgian limestone soils of her childhood town, Arpicena, at the feet of the Gargano mountains in Puglia. Valentina worked in business in London 10 years ago. After the birth of daughter, Giulia, she felt a desire to return to her homeland and engage more with nature. This area is full of calcerous limestone in the soil, white rocks jutting out everywhere amongst the vines. Combined withe the salty air from the Adriatic sea, and Valentina’s careful picking (much earlier than all of her neighbors of course) the wines of the Calcarius project are all light on their feet and very elegant. Although the wines do receive a small dose of sulfur for stability during travel, they taste like unsulfured natural wines to us, vibrant, and easy to drink. A true reflection of the elegant terroir of the region. 

Bianco Puglia — Back to the top

Total Production in Bottles: 33,000 (liter bottles)

Age of Vines: 20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Bombino Bianco

Elevation: 150-200 meters

Vinification Method: Grapes are hand-harvested and destemmed. The grapes ferment traditionally in stainless steel tanks with indigenous yeast only. Batonnage is performed 1-2 times per week until it is ready to be bottled. The wine is unfined and unfiltered, with a small amount of sulfur added at bottling.

 


Rosa Puglia — Back to the top

Total Production in Bottles: 12,500 (liter bottles)

Age of Vines: 15 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Negroamaro

Elevation: 150-200 meters

Vinification Method: Grapes are hand-harvested and destemmed. The grapes ferment traditionally in stainless steel tanks with indigenous yeast only. Batonnage is performed about 2 times per month and the wine is racked 4 times before bottling. The wine is unfined and unfiltered, with a small amount of sulfur added at bottling.


Pairing: Orange Puglia — Back to the top

Total Production in Bottles: 22,500 (liter bottles)

Age of Vines: 15-20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Falanghina

Elevation: 150-200 meters

Vinification Method: Grapes 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.


Rosso Puglia — Back to the top

Total Production in Bottles: 45,000 (liter bottles)

Age of Vines: 15-20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Negroamaro and Nero di Troia

Elevation: 150-200 meters

Vinification Method: Grapes are hand-harvested and destemmed. The grapes ferment traditionally in stainless steel tanks with indigenous yeast only. Batonnage is performed about 2 times per month and the wine is racked 4 times before bottling. The wine unfined and unfiltered, with a small amount of sulfur added at bottling.


Helen Bianco — Back to the top

Total Production in Bottles: 6,600

Age of Vines: 15-20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Greco

Elevation: 150-200 meters

Vinification Method: Grapes are hand-harvested and destemmed. The grapes ferment traditionally in stainless steel tanks with indigenous yeast only. Batonnage is performed about 2 times per month and the wine is racked 4 times before bottling. The wine is unfined and unfiltered, with a small amount of sulfur added at bottling.


Helen Rosso — Back to the top

Total Production in Bottles: 26,500

Age of Vines: 20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Nero di Troia 

Elevation: 150-200 meters

Vinification Method: Grapes are hand-harvested and destemmed. The grapes ferment traditionally in stainless steel tanks with indigenous yeast only. Batonnage is performed 1-2 times per week until it is ready to be bottled. The wine is unfined and unfiltered, with a small amount of sulfur added at bottling.


Soul Mate — Back to the top

Total Production in Bottles: 6600

Age of Vines: 20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Montepulciano

Elevation: 150-200 meters

Vinification Method: Grapes are hand-harvested and destemmed. The grapes ferment traditionally in stainless steel tanks. The wine ages in barrel for a year, during which time batonnage is performed 1-2 times per week until it is ready to be bottled. The wine is unfined and unfiltered, with a small amount of sulfur added at bottling.


Roz — Back to the top

Total Production in Bottles: 3800

Age of Vines: 15-20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Aleatico and Nero di Troia

Elevation: 150-200 meters

Vinification Method: Grapes are hand-harvested, destemmed and direct pressed to result in a rosé wine. The juice ferments traditionally in stainless steel tanks with indigenous yeast only. Batonnage is performed about 2 times per month and the wine is racked 4 times before bottling. The wine is unfined and unfiltered, with a small amount of sulfur added at bottling.


Vinetto — Back to the top

Total Production in Bottles: 4000

Age of Vines: 15-20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Aleatico and Nero di Troia

Elevation: 150-200 meters

Vinification Method: Vinetto is made in the ripasso method where juice is macerated with the skins leftover from after the Roz grapes are pressed. The juice ferments traditionally in stainless steel tanks with indigenous yeast only. Batonnage is performed about 2 times per month and the wine is racked 4 times before bottling. The wine is unfined and unfiltered, with a small amount of sulfur added at bottling.


Frecciabomb — Back to the top

Total Production in Bottles: 4000

Age of Vines: 15-20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Bombino Bianco

Elevation: 150-200 meters

Vinification Method: Grapes are hand harvested and destemmed. The wine ferments on the skins for a few days in stainless steel tanks. The wine is transferred to bottle to finish as an orange petnat. The wine is not disgorged and zero sulfur is added.  


Bombigiana — Back to the top

Total Production in Bottles: 4300

Age of Vines: 15-20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Albarello

Elevation: 150-200 meters

Vinification Method: Grapes 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.


FOS — Back to the top

Total Production in Bottles: 1000

Age of Vines: 15-20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Greco

Elevation: 150-200 meters

Vinification Method: Grapes 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.


Troiabomb — Back to the top

Total Production in Bottles: 5700

Age of Vines: 15-20 years

Yields: 60 hl/ha

Soil: Kimmeridgian Limestone

Varieties: Nero di Troia and Bombino Bianco

Elevation: 150-200 meters

Vinification Method:  The Nero di Troia and Bombino grapes are destemmed, then pressed and fermented together, traditionally in stainless steel tanks with indigenous yeast only. Batonnage is performed 1-2 times per week until it is ready to be bottled. The wine is unfined and unfiltered, with a small amount of sulfur added at bottling.