Calcabrina winery is a family-run farm located near Montefalco, actively engaged in viticulture and goat cheese production. Diego Calcabrina, born in 1980, runs the farm with his father, Angelo. The farm was transformed into a winery in the early 2000s, and since 2005, it has adhered to organic and biodynamic principles. The inclusion of animals in the project allows for natural fertilization of the vineyards. The winery's vineyards are situated at 400 meters above sea level, with a north-east exposure, and the soil is rich in skeleton mixed with clay and sandstone. The vineyards, covering 2 hectares, were planted with Sagrantino about 15 years ago. Calcabrina produces approximately 4000 bottles of wine per year using natural vinification methods, including manual harvest, spontaneous fermentation, and no added sulfur.

To the question: Why did you decide to produce wine? Diego Calcabrina replies like this: "It is not easy to curb the enthusiasm and desire to write on this point! It would be better to use the voice. However, I leave the principles aside. First of all, on my identity card I am a farmer (not a winemaker). I think I'm one of the serious ones. I do agriculture by vocation, I don't have powerful tractors, I don't have enough land, I don't have enough resources. For me, after 10 years as a bureaucrat, a 5 or 6 year long sorrow ended in 2011, which was the year of rebirth. I had a little girl, who is now 5 and a half years old and has copper red hair, which in itself is a sign; I decided to close with the old demons to dedicate myself solely to the ground, to my family and to my animals. The rest comes by itself. I can only say that I opened my eyes, I understood the importance that food has both for the health of the spirit and body and I strive, without proselytism, to convey all this to the world."