Wine from the Island Between Two Seas
Creta Paglia is a natural wine project founded by Antonello Canonico in 2017, located in San Marco Argentano, in the province of Cosenza, Calabria — at the foot of the Pollino mountains. [^135^] [^136^] The name "Creta Paglia" literally means "straw and clay," referring to the traditional homes made of red brick and straw that were once common in this area — architecture that speaks of a time when people built from what the land provided. [^136^] [^149^] Antonello describes the place as like an island cut off from the rest of the world, between two seas — the Ionian and Tyrrhenian — and two beautiful mountain ranges — La Sila and the Pollino. [^136^] After working with one of Calabria's most well-known natural winemakers, L'Acino, Antonello set off on his own to produce wines that authentically express this ancient, forgotten land.
From L'Acino Apprentice to Calabria's New Voice
Antonello Canonico's path to becoming a vignaiolo was forged in the cellars and vineyards of L'Acino, one of Calabria's most respected and well-known natural winemakers. [^136^] There, he absorbed the philosophy of minimal intervention, biodynamic farming, and spontaneous fermentation — principles that would become the foundation of his own project. But Antonello is not an imitator. He took what he learned and applied it to a terroir that is uniquely his own: the hills of San Marco Argentano, at the foot of the Pollino mountains, in a part of Calabria that feels like an island between two seas.
In 2017, Antonello established Creta Paglia, naming it after the traditional houses of the region — built from clay (creta) and straw (paglia), materials that the land provided freely. [^136^] [^149^] The name is not merely poetic; it is a statement of intent. Just as those old houses were built from what was at hand, Antonello's wines are made from what the land gives him — nothing more, nothing less. The project is rooted in the idea of working with nature rather than against it, of accepting the limitations and gifts of the terroir rather than trying to overcome them with technology or chemistry.
The estate spans approximately three hectares of ancient vineyards, situated at an altitude of 600 metres above sea level. [^135^] [^136^] Two hectares are made up of young vines, while the remaining hectare is scattered with 100-year-old vines — ancient plants that have survived wars, economic upheaval, and the neglect that comes from farming a land that the modern world has largely forgotten. [^136^] Antonello also cultivates a smaller, half-hectare plot, a crazy, hour-long drive through the mountains from San Marco, where he grows the local grape variety Guardavalle. [^136^] This is not convenient viticulture. It is viticulture of conviction.
"Antonello believes in 'ecological' agriculture, in the sense of trying to work in harmony with all the organisms on the vineyard, both animals and plants."
— Vinomito
Biodynamic, Ecological Harmony & Red Clay Soils
Creta Paglia follows biodynamic principles, emphasising minimal intervention in both the vineyard and the cellar. [^135^] But Antonello's approach goes beyond the formal practices of biodynamics. He believes in what he calls "ecological" agriculture — working in harmony with all the organisms on the vineyard, both animals and plants. [^136^] This is not a system to be imposed; it is a relationship to be nurtured. The vineyard is not a factory; it is an ecosystem, and every element — from the smallest insect to the oldest vine — has a role to play.
Everything on the vineyard is carried out by hand. [^136^] The vines are treated with small amounts of sulphur and copper, as well as herbal teas and essential oils — traditional remedies that respect the balance of the soil and the health of the plants. [^136^] There are no synthetic chemicals, no artificial fertilisers, no mechanised harvesting. The work is slow, physical, and deeply connected to the rhythms of the seasons. Antonello tends his vines with the same care that his ancestors tended theirs, not because he is trying to recreate the past, but because he recognises that some knowledge does not need to be improved upon.
The soil in the area is red and grey clay, rich in iron and sedimentary rocks. [^136^] This distinctive geology imparts a mineral, almost ferrous character to the wines — a sense of the earth that is unmistakable in the glass. The high altitude of 600 metres, combined with the proximity to both the Ionian and Tyrrhenian seas, creates a unique microclimate: warm enough to ripen grapes fully, cool enough to preserve acidity, and windy enough to prevent disease. The result is a terroir that is both challenging and generous — demanding patience and attention, but rewarding with wines of extraordinary character and authenticity.
Biodynamic principles with an ecological philosophy. Working in harmony with all organisms — animals and plants alike. No synthetic chemicals. [^135^] [^136^]
Rich in iron and sedimentary rocks. The distinctive red clay imparts a mineral, almost ferrous character that defines the wines. [^136^]
3 hectares at 600m elevation. 2 hectares of young vines, 1 hectare of 100-year-old vines. A living archive of Calabrian viticultural history. [^136^]
Guardavalle, Mantonico, Zibibbo, Magliocco, Greco Nero, Pecorello, Guarnaccia. Grapes on the verge of extinction, preserved by Antonello's dedication. [^135^] [^136^]
No Set Protocol, No Fining, No Filtration & Pure Interpretation
In the cellar, Antonello Canonico has no set protocol. [^136^] His goal is to give as pure an interpretation as he can of what nature provides each year — and since nature provides something different every vintage, the winemaking must adapt accordingly. Some grapes are de-stemmed in open vats, while others are crushed by foot. [^136^] White grapes undergo a short maceration on skins, the duration depending on the variety and the vintage. Red grapes ferment in wood for around 10 days. [^136^] Fermentation is undertaken without temperature control, allowing the natural rhythms of the yeast to dictate the pace.
Reds undergo delestage — the process of pumping the fermenting juice over the cap of skins to extract colour and flavour gently, without the harshness of excessive punching down. [^136^] Whites refine on their lees, gaining texture and complexity from the spent yeast cells that remain in contact with the wine. There is no fining, no filtration, and just a little sulphur dioxide is added before bottling — the minimum necessary to ensure stability without compromising the wine's living character. [^136^]
The result is a range of wines that are delicate and direct, yet despite being made with a soft touch, they possess a strong identity — expressing a unique connection with the ancient land where they are produced. [^136^] These are not wines that shout; they are wines that whisper, that reveal themselves gradually, that demand attention and repay it with layers of flavour and a sense of place that is rare in the modern wine world. Antonello's wines are a bridge between the past and the present — made with ancient varieties, ancient techniques, and a modern understanding of ecology and balance.
Sciccu — "Thyme, Sage, Rosemary, and Clementines"
The Sciccu is Creta Paglia's most distinctive wine — an orange wine made from a blend of three indigenous Calabrian grapes on the verge of extinction: Guarnaccia, Guardavalle, and Mantonico. [^135^] [^140^] [^142^]
The grapes are grown on Antonello's three hectares at 600 metres above sea level, in the red and grey clay soils of San Marco Argentano. Some are de-stemmed in open vats, others are crushed by foot. The wine undergoes short skin contact maceration and is aged in concrete, resulting in a bright amber colour with smooth tannins. [^135^] [^142^]
In the glass, it is a revelation of thyme, sage, and rosemary — Mediterranean herbs that seem to have been distilled directly from the hillsides. The palate offers freshness and minerality, with notes of clementines and a subtle saline finish that speaks of the two seas that surround this land. It is a wine that captures everything that makes Creta Paglia special: ancient varieties, biodynamic farming, minimal intervention, and a profound connection to a place that the world has largely forgotten. ~€22–€28 / ~$24–$30.
The Creta Paglia Range
Creta Paglia produces a focused range of biodynamic natural wines from approximately 3 hectares of ancient vineyards in San Marco Argentano, Calabria. All wines are made with indigenous yeasts, minimal sulphur, and no fining or filtration. The portfolio is built around indigenous Calabrian varieties that Antonello is helping to preserve from extinction. Prices are approximate and in EUR/USD.