Terre Nere : Etna Rosso Prephylloxera Calderara Sottana 2024

Characteristics and Tasting Tips for the Etna Rosso "Prephylloxera Calderara Sottana" 2024 from Terre Nere

Tasting

Appearance
The wine shows a delicate ruby-red hue, with subtle mahogany highlights.

Nose
Highly complex, the nose releases red fruit aromas such as cherry and raspberry, intertwined with notes of wildflowers. The whole is enhanced by touches of fine spice and a minerality evoking stone and smoke.

Palate
Concentrated and elegant, the palate reveals a structured body carried by silky tannins. A delicate acidity accompanies the tasting through to a persistent, deeply mineral finish.

Food and Wine Pairings

This Italian red wine pairs wonderfully with grilled red meats, game in sauce or mature cheeses. It can also accompany richly flavoured dishes such as tuna tartare or charcuterie.

Serving and Cellaring

For optimal enjoyment, we recommend serving this Etna Rosso "Prephylloxera Calderara Sottana" 2024 at a temperature between 18 and 20°C. Made for cellaring, this wine will reveal its full potential until around 2039.

The Quintessence of a Volcanic Terroir by Terre Nere on Mount Etna

The Estate

Founded in 2002 by Marco de Grazia, the Terre Nere estate lies on the northern slope of Mount Etna in Sicily. Now run by Marco and Iano de Grazia, the estate extends over 45 hectares divided into numerous plots. A pioneer in the recognition of the wines of this region, the estate follows a parcel-based approach inspired by Burgundy to showcase each microclimate. Cultivated organically, the vineyard is home to an exceptional heritage of very old vines, allowing the production of cuvées of great finesse that express the full singularity of this volcanic terroir.

The Vineyard

This wine comes from the contrada Calderara Sottana, located at over 600 metres above sea level on the slopes of Mount Etna. This unique terroir is made up of highly draining volcanic soils, a mix of pumice, basalt and ash. The cuvée comes from two tiny plots of ungrafted vines, more than 140 years old. Having survived the phylloxera crisis, these historic vines are bush-trained and farmed using organic methods, with naturally very low yields.

Vinification and Ageing

The hand harvest of this Etna Rosso "Prephylloxera Calderara Sottana" 2024 takes place in early October. In the cellar, alcoholic fermentation is carried out in stainless steel tanks at rigorously controlled temperatures of between 28 and 30°C, followed by spontaneous malolactic fermentation. The wine is then aged for 16 to 18 months in French oak barriques and casks, before resting for a further month in stainless steel tanks to perfect its maturation prior to bottling.

Grape Variety

100% Nerello Mascalese.