Calderara Sottana’s soil is easily recognizable at first sight. Of all the crus of the Etna appellation it is by far the stoniest. The word Calderara is reminiscent of “caldera” or “cauldron”, probably due to the fact that the black rocks hold the day’s heat through part of the night. The terroir in contrada Calderara is volcanic ash specked by black pumice and solid volcanic rock. Wine produced only from vineyards between 50-100 years old. Alcoholic fermentation goes under controlled temperature (28-30° C). Spontaneous malolactic fermentation and aging in French oak barriques, tonneaux. Bottling after 16-18 months of wood aging and 1 month in steel. Of all winemaker’s single vineyard wines, it is perhaps the most complete: much like a wide-angle lens encompasses the amplest panorama. The wine has penetrating bouquet, rich ripe fruit and spice with structured, full and complex body and rich tannic feel.
Serve at 18-20 °C with meat, seasoned cheese.
If you love big Barolos, then this Etna red is a wine for you! Packed with ripe damson-plum character, this is rich, concentrated and well-structured with concentrated tannins that build on the moderately dry, silky finish. From organically grown grapes. Drink or hold.
Tenuta delle Terre Nere is the result of over forty years of passion and work in the world of fine wines. The estate’s philosophy is simple. Given an extreme climate, in order to obtain the best and most consistent ripening, our attention must focus on vineyard management. The finest workmanship in all aspects of viticulture is the first thing that sets producer apart. A work best described as aimed above all at expressing the character of varieties in their specific terroir. The estate is located on the northern slopes of Etna, within the hilly belt that extends between Solicchiata and Randazzo, historically the area historically recognized as the finest in the appellation for fine red wines. The estate consists of approximately 45 hectares divided into 29 plots and in nine Contradas (crus). The soils differ very much from cru to cru, and even within the crus themselves. The same is true of the altitudes, our vineyards ranging between 600 and 1000 meters above sea level. With the exception of about 7 recently planted hectares, the rest are between 50 and 100 years old. Less than one hectare has reached the venerable age of over 140 years, surviving the phylloxera, and is therefore ungrafted.
