Quiet Precision & the Pre-Alps
Calalta is a 6-hectare organic estate tucked into the hills at the foot of Monte Grappa, in the town of Mussolente, Veneto — a zone more associated with industry and Prosecco than with quiet, considered viticulture. That contrast is precisely the point. Since 2017, Nicola Brunetti and his wife Giulia have been reshaping this property, founded by Nicola's grandfather Sergio in the 1970s, around a single idea: wine as a direct expression of place, made without shortcuts or stylistic ambition beyond clarity. The vineyards sit between 150 and 200 meters above sea level in a 16-hectare oasis of olive trees, woods, meadows, and a pond — a biodiversity-rich sanctuary protected by Monte Grappa to the north. Here, in the transitional zone where the Alps begin their descent toward the Venetian plain, Nicola and Giulia grow unusual varieties for the area — Riesling, Bronner, Cabernet Franc, Syrah, Tai Rosso, Merlot — planted at high density (7,800 vines per hectare) to promote root competition and quality over quantity. The wines are spontaneously fermented, unfiltered, unfined, with minimal SO₂. Nothing loud, nothing forced. Just quiet precision, natural balance, and everyday depth.
The Grandfather's Hill & the Young Vigneron's Vision
The story of Calalta begins in the 1970s, when Sergio — Nicola Brunetti's grandfather — fell in love with a property on a hill between Mussolente and San Zenone degli Ezzelini, in the province of Vicenza, Veneto. He purchased the land and established what would become the Calalta estate, named after the hill itself. For decades, the property functioned as a mixed farm, with the family cultivating vines alongside olive trees, woodland, and meadows. The first vineyards were planted in 2009, with varieties that seemed unusual for the area: Riesling Renano, Cabernet Franc, Merlot, Syrah, and Bronner — a resistant variety that would prove central to Calalta's identity. Between 2012 and 2013, the first vinifications were carried out with the help of an enologist, following a more conventional approach. But Nicola, who had no formal schooling in viticulture, began to fall in love with the vineyard and the cellar, spending more and more time at fairs, visiting other estates, and studying on his own.
Nicola's vision was, from the beginning, contrarian. While the estate's first wines were made with conventional methods and the guidance of an enologist, Nicola was developing a different philosophy — one of minimal impact, spontaneous fermentation, no filtration, very low sulfites, and organic vineyard management. This mentality was at odds with the established approach, and after a few years of "coexistence," Sergio decided in 2017 to hand the reins of Calalta to his grandson. In the same year, Giulia — who had been working in sales — decided to join Nicola in this adventure, bringing her commercial acumen and shared passion to the project. The transition was not a rupture but a natural evolution: the grandfather's hill, the young vigneron's vision, and the patience to let the land speak.
The estate is located on the foothills right at the border between the provinces of Vicenza and Treviso, in the town of Mussolente, at the foot of Monte Grappa. This is a different Veneto — cooler, more vertical, further from the warmth and volume that characterize the region's better-known wines. The hills that develop eastward from Monte Grappa create the "colli asolani," and nearby stands Bassano del Grappa, a lovely town famous for its wooden bridge on the Brenta River. The property covers 16 hectares, of which 5.5 are vineyards, 1 hectare is olive groves, and the rest is woodland. The vineyards are surrounded by a beautiful scenery of olive trees, woods, meadows, and a pond — a biodiversity-rich oasis that benefits from the protection of Monte Grappa to the north. The area is unique in that there are no other vineyards nearby; the forest plays the role of ally, protecting the ecosystem and providing constant ventilation and excellent diurnal temperature variation.
Since 2017, Nicola and Giulia have been building Calalta incrementally — one vineyard plot at a time, one vintage at a time. There was no manifesto, no pivot toward natural wine as a category. The direction came from observation: what the land needed, what each season offered, and what the wines revealed when handled with as little interference as possible. In 2019, the estate obtained organic certification, and they joined Vinnatur, the association that promotes natural wine production with stricter limits on copper usage than standard organic regulations. Today, Calalta produces approximately 20,000 bottles annually across seven labels, with plans to expand to 30,000–35,000 bottles through the acquisition of a new hectare at the southern border of the property, where additional Riesling will be planted. The estate is also collaborating with master distiller Gianni Capovilla to produce a grappa from Riesling pomace — a further expression of their commitment to the variety and the territory.
"Wine is made in the vineyard. In the cellar, we try not to get in the way."
— Nicola Brunetti, Calalta
Monte Grappa & the Pre-Alpine Foothills
Calalta's 6 hectares of vineyards are located on the pre-Alpine slopes of Monte Grappa, in the town of Mussolente, at the border between the provinces of Vicenza and Treviso, in the Veneto region of northeastern Italy. This is a transitional zone where the Alps begin their descent toward the Venetian plain — a landscape that is cooler, more vertical, and markedly different from the warm, flat expanses where much of the region's industrial wine production takes place. The vineyards sit between 150 and 200 meters above sea level, a relatively modest altitude that nonetheless creates significant climatic advantages. Alpine air flows down through the valleys at night, slowing ripening and locking in acidity. Daytime sun completes the cycle, building phenolic ripeness without heat stress. The result is a growing season that is longer and more balanced than in the plains, producing grapes of aromatic precision, structural clarity, and natural freshness.
The soils are a layered mix of limestone, clay, and gravel — varied enough across the estate that each parcel behaves differently, but consistent in the freshness and tension they deliver to the fruit. The predominant soils are clay, with sandy bands and, in the northern part of the property where the Syrah is planted, a substrate enriched with skeleton — rocky, well-drained material that stresses the vines and produces concentration. The limestone component contributes the mineral tension that runs through the entire range, a kind of chalky, saline note that gives the wines their signature precision. There is no single dominant geology here, which keeps both Nicola and Giulia attentive to each plot individually rather than managing the estate as a uniform block. The high planting density — 7,800 vines per hectare — was chosen specifically to promote root competition, forcing the vines to dig deep for water and nutrients, resulting in smaller berries, thicker skins, and greater concentration. This is not a planting designed for high yield; it is a planting designed for quality.
Farming at Calalta is fully organic, hand-managed, and guided by close seasonal observation. The estate obtained organic certification in 2019 and is a member of Vinnatur, which imposes additional restrictions on copper usage beyond standard organic regulations. No chemical inputs are used — no synthetic pesticides, herbicides, or fertilizers. The treatments are limited to copper, sulfur, bentonite, propolis, and other preparations to strengthen the plants. The area is naturally rainy, with fewer problems with powdery mildew but a higher probability of downy mildew, making careful vineyard management essential. The forest that surrounds the estate plays a critical role as a natural ally, protecting the ecosystem, providing ventilation, and creating a buffer against pests and diseases. The biodiversity of the property — olive trees, woods, meadows, a pond — creates a resilient, self-regulating environment that supports the health of the vines without chemical intervention.
The grape varieties reflect Nicola's contrarian vision and the site's cool-climate logic rather than regional convention. Riesling Renano — the great aromatic white grape of Germany and Alsace — is the cornerstone, thriving in the pre-Alpine freshness and producing wines of citrus intensity, floral perfume, and mineral backbone. Bronner, a resistant variety (PIWI) that requires fewer treatments, is blended with Riesling in the Mentelibera and provides a tropical, herbaceous dimension. Cabernet Franc and Merlot, typically associated with warmer Bordeaux or the Veneto plains, find a leaner, more mineral expression here, with lower alcohol and greater drinkability. Syrah, planted on the stoniest, northernmost parcel, produces a rosé of surprising elegance — the Sehnsucht — as well as contributing to red blends. Tai Rosso, an indigenous Veneto variety, is cultivated on 1,000 square meters and vinified as the Taiger — a wine that connects Calalta to local tradition while expressing the estate's unique terroir. Together, these varieties form a portfolio that is unmistakably Calalta: precision-driven, freshness-oriented, and deeply rooted in the pre-Alpine foothills of Monte Grappa.
Mussolente, border of Vicenza and Treviso provinces, Veneto. Pre-Alpine foothills of Monte Grappa, transitional zone where Alps descend to Venetian plain. Altitude: 150–200 meters. Alpine air flows down valleys at night, slowing ripening, locking in acidity. Daytime sun builds phenolic ripeness without heat stress. Cooler, more vertical climate than Veneto plains. "Colli asolani" hills developing eastward. Nearby Bassano del Grappa, famous for wooden bridge on Brenta River. No other vineyards nearby — forest acts as natural ally. Constant ventilation, excellent diurnal temperature variation. Protected by Monte Grappa to the north.
Layered mix of limestone, clay, and gravel. Predominantly clay with sandy bands. Northern part (Syrah): substrate enriched with skeleton — rocky, well-drained. Limestone contributes mineral tension, chalky saline note. No single dominant geology — each parcel behaves differently. High planting density: 7,800 vines/hectare to promote root competition. Vines forced to dig deep for water and nutrients. Smaller berries, thicker skins, greater concentration. Soils imprint wines with freshness, tension, and precision. Quality-oriented planting, not high-yield design.
Fully organic, certified since 2019. Hand-managed, guided by close seasonal observation. Vinnatur member — stricter copper limits than standard organic. No synthetic pesticides, herbicides, or fertilizers. Treatments: copper, sulfur, bentonite, propolis, plant-strengthening preparations. Rainy area — fewer powdery mildew issues, higher downy mildew probability. Forest as natural ally: protects ecosystem, provides ventilation, buffers pests. 16-hectare oasis: vineyards, olive groves, woodland, meadows, pond. Biodiversity creates resilient, self-regulating environment. No chemical inputs, no formulaic intervention schedule.
Riesling Renano — cornerstone, aromatic precision, citrus, floral, mineral. Bronner — resistant (PIWI) variety, tropical, herbaceous, blended in Mentelibera. Cabernet Franc — leaner, more mineral expression than Bordeaux or Veneto plains. Merlot — lower alcohol, greater drinkability, fresh red fruit. Syrah — planted on stoniest parcel, produces elegant rosé (Sehnsucht) and red blends. Tai Rosso — indigenous Veneto variety, 1,000 sqm, connects to local tradition (Taiger). Souvigner Gris — additional resistant variety. Varieties chosen for cool-climate logic, aromatic precision, structural clarity. High density planting for quality over quantity.
Spontaneous Fermentation & Minimal Interference
At Calalta, the cellar philosophy is one of restraint — not minimalism for aesthetic reasons, but because Nicola and Giulia have found that the less they impose, the more the site comes through. The approach is not ideological but practical: every decision is made in response to the vintage rather than applied uniformly across the range. Nicola and Giulia treat experimentation as part of the ongoing process of understanding their land — adjusting vessel choices, maceration times, and élevage length as their knowledge of each parcel deepens. The wines are spontaneously fermented with native yeasts, unfiltered, unfined, and bottled with minimal SO₂ additions. Production is small, and the wines change meaningfully from year to year — a feature, not a flaw. This is winemaking as observation, as dialogue with the land, as a continuous act of learning.
The techniques are deliberately low-tech and responsive. Grapes are harvested by hand and brought to the cellar in small crates, where they are carefully sorted and mostly destemmed. The fermentations are initiated using a pied de cuve — a starter culture obtained from the first variety harvested, usually Bronner, which is then inoculated into the other musts. This traditional method ensures a healthy, spontaneous fermentation without commercial yeasts. Sulfur is used in very low quantities, typically during racking and, if necessary, at bottling; some wines are produced without any added sulfites. The cellar once relied more on wood, and old barriques can still be found, now exhausted. Today, the preferred vessels are stainless steel, glazed concrete, and some truncated conical oak vats, complemented by two ceramic amphorae. This mixed arsenal allows Nicola to match each wine to the vessel that best preserves its character: steel for freshness, concrete for thermal stability and gentle maturation, amphora for purity and minerality.
"Mentelibera" — The Bronner & Riesling Blend: The Mentelibera is Calalta's foundational white — a blend of Bronner, Riesling Renano, and formerly Vespaiola (now grubbed up), that captures the estate's philosophy of precision, freshness, and terroir expression. The name evokes freedom of thought — "free mind" — reflecting Nicola's contrarian approach to variety selection and winemaking. Fermented spontaneously with a pied de cuve, aged for 18 months in steel, with minimal sulfites. In the glass, it is pale straw with greenish reflections. The nose offers fresh citrus, lemon, yellow peach, light tropical notes, hay, a hint of hydrocarbon marking the Riesling presence, and a touch of reduction — slight, pleasant, and intentional. The palate has excellent drinkability, good acidity, mineral notes with iodine hints emerging, and discreet persistence. It is a wine of quiet precision — fresh, mineral, and deeply rooted in the pre-Alpine foothills. Serve well chilled at 8–10°C. Drink within 2–3 years for maximum freshness. ~€15–€22 / ~$16–$24.
"Davvero" — The Skin-Macerated Riesling: The Davvero is Calalta's most distinctive and experimental wine — a Riesling that undergoes extended skin maceration for a couple of months in truncated conical vats, then is divided into three parts for ageing in concrete, wood, and amphora before being reunited and bottled. The name "Davvero" — "Really" or "Truly" — is both a statement of authenticity and a nod to the wine's surprising character. In the glass, it is bright orange, deep amber — an orange wine that challenges expectations of what Riesling can be. The nose offers dried and candied fruit, dried nuts, aromatic herbs, tea, undergrowth, wet leaf, and a distinct mineral, earthy note. The palate is drinkable, with good acidic backbone, present tannin, good minerality, pleasantness of drinkability, and discreet persistence. It is a wine that offers few varietal identifiers of Riesling but is deeply linked to the territory — proof that when a grape is grown organically on pre-Alpine soils and made with honest skin contact, the result is a wine of both individuality and place. Serve slightly chilled at 10–12°C. Drink within 3–5 years. ~€20–€28 / ~$22–$30.
"Onbria" — The Cabernet Franc of Shadow: The Onbria is Calalta's Cabernet Franc — a variety that here, in the cool foothills of Monte Grappa, finds an expression far removed from the structured, herbaceous reds of the Loire or warmer Veneto. The name "Onbria" comes from the local dialect word for the shadow of trees — "ombra" — evoking the dappled light and coolness of the estate's wooded surroundings. The grapes undergo only four days of maceration and are aged in steel, resulting in a wine that is deliberately light, drinkable, and fresh — concepts that do not typically come to mind when thinking of Cabernet Franc. In the glass, it is pale ruby with garnet reflections. The nose offers delicate floral notes, raspberry, light green pepper, a hint of licorice, light undergrowth, and a note of pepper. The palate has excellent drinkability, good freshness, acidity, soft tannin, mineral, and discreet persistence. It is a wine that redefines what Cabernet Franc can be in a cool climate — not powerful or extracted, but graceful, floral, and effortlessly drinkable. Serve slightly chilled at 12–14°C. Drink within 2–4 years. ~€15–€22 / ~$16–$24.
"Sehnsucht" — The Syrah Rosé of Desire: The Sehnsucht is Calalta's rosé — made from Syrah grown on the stoniest, northernmost parcel of the estate, where the rocky substrate produces a wine of surprising elegance and freshness. The name "Sehnsucht" is German for "desire" or "longing" — an evocative title for a wine that captures the romantic, contemplative spirit of the project. Produced in two versions: a still rosé and a bottle-refermented sparkling version, both made with minimal intervention. In the glass, the still version is pale salmon with copper reflections; the sparkling is bright and effervescent. The nose offers wild strawberry, rose petal, citrus zest, white pepper, and a distinct mineral, smoky note from the Syrah and the rocky soils. The palate is light to medium-bodied, with crisp acidity, gentle texture, and a long, refreshing, savory finish. It is a wine of summer afternoons and mountain breezes — elegant, authentic, and deeply personal. Serve well chilled at 6–8°C. Drink within 1–2 years. ~€15–€22 / ~$16–$24.
"Undercover" — The Merlot in Disguise: The Undercover is Calalta's Merlot — a "natty, fruit-packed, juicy red" that wears its variety lightly, delivering red fruit notes and elegant aromas of wild berries and spices without the heaviness often associated with the grape. Fermented spontaneously, aged in steel, unfiltered, with minimal sulfites. In the glass, it is medium ruby with purple reflections. The nose offers cherry, plum, wild blackberry, a hint of violet, and subtle spice. The palate is medium-bodied, with soft tannins, vibrant acidity, and a long, fruity, mineral finish. It is a wine of immediate pleasure — juicy, drinkable, and honest — proof that Merlot, when grown organically at altitude and made without over-extraction, can be fresh and expressive rather than ponderous. Serve at 14–16°C. Drink within 2–4 years. ~€15–€22 / ~$16–$24.
"Taiger" — The Tai Rosso of the Indigenous Soul: The Taiger is Calalta's expression of Tai Rosso — an indigenous Veneto variety that has been revived on 1,000 square meters of the estate's vineyards. The name playfully evokes the "tiger" spirit of this rediscovered grape, connecting Calalta to local tradition while expressing the estate's unique terroir. Fermented spontaneously, aged in neutral vessels, with minimal intervention. In the glass, it is ruby with garnet reflections. The nose offers red cherry, wild strawberry, dried herbs, and a distinct earthy, mineral note. The palate is medium-bodied, with firm yet approachable tannins, vibrant acidity, and a long, savory, complex finish. It is a wine of heritage and innovation — the indigenous soul of the Veneto, expressed through the lens of organic farming and minimal intervention. Serve at 16–18°C. Drink within 3–5 years. ~€18–€25 / ~$20–$28.
"Monsaulente" — The Bordeaux Blend of Memory: The Monsaulente is Calalta's Bordeaux-style blend — Merlot and Cabernet Franc — produced with the idea and style of Nicola's grandfather Sergio, with characteristics more linked to structure and alcohol than the lighter, fresher wines that define Calalta's current direction. This is a wine of memory, a bridge between the estate's past and present, still available from the 2016 vintage. It represents the "old" Calalta — more structured, more conventional, yet still made with care and respect for the land. In the glass, it is deep ruby with garnet reflections. The nose offers blackcurrant, plum, cedar, tobacco, and a hint of vanilla. The palate is full-bodied, with firm tannins, good acidity, and a long, structured, complex finish. It is a wine of evolution — a reminder that Calalta's journey has been one of continuous learning and adjustment. Serve at 16–18°C. Ages well for 5–10 years. ~€20–€28 / ~$22–$30.
Vessels & Ageing: Calalta works with a mixed arsenal of vessels that reflects the estate's experimental, responsive philosophy. Stainless steel is the dominant vessel for whites and lighter reds — preserving freshness, primary fruit, and aromatic precision. Glazed concrete tanks provide thermal stability and a gentle, oxygen-permeable environment for slower maturation. Truncated conical oak vats add texture and subtle wood influence without the heavy extraction of barriques. Two ceramic amphorae are used for the Davvero and other experimental cuvées, providing a completely neutral, mineral-rich environment that emphasizes purity and terroir expression. The old barriques that once dominated the cellar are now exhausted and retired, a symbol of the estate's evolution from conventional to minimal-intervention winemaking. Ageing periods vary by wine and vintage: the Mentelibera rests 18 months in steel; the Davvero divides its time between concrete, wood, and amphora; the Onbria sees only steel; the Sehnsucht is bottled young for maximum freshness. There is no standard recipe — only the ongoing dialogue between vigneron, vineyard, and vintage.
"Mentelibera" — "Bronner, Riesling Renano & Vespaiola from Pre-Alpine Foothills — Spontaneous Fermentation with Pied de Cuve, 18 Months in Steel, Minimal Sulfites — The Fresh, Mineral, Free-Minded White of Monte Grappa"
The Mentelibera is Calalta's foundational and most representative white — the wine that encapsulates everything Nicola and Giulia Brunetti believe about organic viticulture, spontaneous fermentation, and the transformative power of high-density planting, root competition, and pre-Alpine freshness. It is not merely a white blend; it is a testament to the beauty of the Monte Grappa foothills when cultivated with obsessive organic care, the courage of a young vigneron who chose unusual varieties for his terroir, and the enduring magic of wines that honor the land without industrial intervention. The name evokes freedom of thought — "free mind" — a reminder that these are wines made with independence, observation, and the refusal to follow convention.
The viticulture is organic — certified since 2019, Vinnatur member with stricter copper limits. No synthetic pesticides, no herbicides, no chemical fertilizers. Nicola and Giulia focus on maintaining healthy vines on the clay, limestone, and gravel slopes of Mussolente — creating an environment where Bronner, Riesling Renano, and formerly Vespaiola can express their full potential of citrus, peach, tropical notes, hay, and mineral complexity. The harvest is manual, with careful selection, and the grapes are mostly destemmed before fermentation. The high planting density — 7,800 vines per hectare — forces root competition, producing smaller berries, thicker skins, and greater concentration. The forest that surrounds the estate protects the ecosystem, provides ventilation, and creates a natural buffer against pests and diseases.
In the cellar, the grapes undergo spontaneous fermentation initiated by a pied de cuve — a starter culture obtained from the first harvested variety (usually Bronner), inoculated into the other musts. No commercial yeasts, no temperature control, no enological additives. The wine ages for 18 months in stainless steel — a vessel chosen for its ability to preserve freshness, primary fruit, and aromatic precision. Sulfur is used in very low quantities, typically during racking; some bottlings have no added sulfites at all. There is no clarification, no filtration, no artificial acceleration of the settling process. The result is a wine that is alive, evolving, and deeply connected to its terroir — the clay structure, the limestone tension, the gravel minerality, and the pre-Alpine freshness all present in every sip.
In the glass, it is pale straw with greenish-gold reflections — vibrant, alive, spring-like. The nose is fresh and complex: citrus, lemon, yellow peach, light tropical notes, hay, a hint of hydrocarbon marking the Riesling presence, and a touch of reduction — slight, pleasant, and intentional. There are hints of white flowers, a touch of iodine, and a subtle herbal note that adds depth and intrigue. The palate has excellent drinkability, good acidity, mineral notes with iodine hints emerging, and discreet persistence. It is a wine of great personality — a wine that proves that when unusual varieties are grown organically on pre-Alpine soils at high density, harvested with care, and made with honest minimal intervention, the result is a white of both immediate pleasure and genuine terroir expression.
The Mentelibera is a wine of the table and the moment — it pairs beautifully with seafood, light pasta, grilled vegetables, fresh cheeses, or simply with good bread and olive oil from the estate's own groves as the afternoon light filters through the woods of Mussolente. Serve well chilled at 8–10°C. It will reward careful drinking, developing more honey, nuts, and mineral complexity over 2–3 years. Every bottle is a testament to the power of a grandfather's vision, the beauty of organic farming in a forest oasis, and the enduring magic of wines that honor the free mind, the quiet precision, and the pre-Alpine soul of Monte Grappa. ~€15–€22 / ~$16–$24.
The Calalta Range
Nicola and Giulia Brunetti produce approximately 20,000 bottles annually from 6 hectares of organic vineyards in Mussolente, at the foot of Monte Grappa. All wines are estate-grown, hand-harvested in small crates, carefully sorted, and made with spontaneous fermentation using a pied de cuve. No commercial yeasts, no fining, no filtration. Minimal sulfites — some wines with no added sulfites at all. The wines are aged in a mix of stainless steel, glazed concrete, truncated conical oak vats, and ceramic amphorae — vessels chosen to preserve freshness, purity, and the natural expression of the pre-Alpine terroir. The portfolio includes whites, rosés, reds, and orange wines — all deeply rooted in the clay, limestone, and gravel soils of the Monte Grappa foothills. These are precision-driven, freshness-oriented wines that change meaningfully from year to year. Prices are approximate and in USD/EUR.
Calalta produces approximately 20,000 bottles annually from 6 hectares of organic vineyards in Mussolente, at the foot of Monte Grappa in the Veneto pre-Alps. All wines are estate-grown, hand-harvested in small crates, carefully sorted, and made with spontaneous fermentation using a pied de cuve. No commercial yeasts, no fining, no filtration. Minimal sulfites — some wines with no added sulfites at all. The portfolio includes Mentelibera (Bronner/Riesling blend), Davvero (skin-macerated Riesling), Onbria (Cabernet Franc), Sehnsucht (Syrah rosé, still and sparkling), Undercover (Merlot), Taiger (Tai Rosso), Monsaulente (Merlot/Cabernet Franc, grandfather's style), and Campassi (Vespaiola). The estate is a member of Vinnatur, certified organic since 2019, and farms 6 hectares of high-density (7,800 vines/ha) vineyards on clay, limestone, and gravel soils at 150–200 meters altitude. Plans to expand to 30,000–35,000 bottles with a new hectare of Riesling. Collaboration with master distiller Gianni Capovilla on Riesling grappa. Distributed by FYT Wine, Raisin, RAW WINE, Natural Growth Wine, Art House Wine, Decantalo, and select natural wine retailers worldwide.
-
ArtHouse Wine (UK) – https://www.arthousewine.co.uk/calalta-wines.html ArtHouse Wine
FYT Wine (Germany / EU) – https://fytwine.com/en/collections/calalta Fyt Wine
Callmewine (Italy / international) – https://www.callmewine.com/en/winery/calalta-B1995.htmcallmewine.com+1
WineYou (Italy / EU) – https://wineyou.it/en/brand/486-calalta wineyou.it
Minimalism Wines (Canada / BC) – https://www.minimalismwines.com/calalta Minimalism
A Boire Debout (Quebec, Canada) — listed as a world distributor on Calalta’s distribution page calalta.it+1
Nomadic Distribution (California / USA) — listed as a world distributor on Calalta’s distribution page calalta.it
Filomena Selections (New York / USA) — listed as a world distributor on Calalta’s distribution page calalta.it