Tenuta delle Terre Nere Etna Rosso 2024 - 750ml

Winemaker Notes

The Terre Nere vineyards are located at extremely high altitudes - 2100' to 2900' above sea level. The hot sun, cool breeze and cold nights make Terre Nere wines extraordinarily fine and elegant. A brilliant cohesion of craft, skill and deliciousness!

This layered and full-bodied Etna Rosso comes from organically farmed vineyard sites cultivated at soaring altitudes. The wine is all strawberries, cherries, sea salt, and earth. Ashy, acid-driven, and totally delicious.

Pair this wine alongside pasta dishes, meat dishes, and fresh cheeses.

About the Winery

The Terre Nere estate has roughly 43 hectares of vineyards, along with 150 olive trees. Roughly 4.5 of these have been uprooted and will be replanted within two years after letting the soil “rest”. Two vineyards, for a total of roughly 11-12 hectares, make up the Calderara Cru, of which 1.5 hectares are pre-phylloxera; the rest are about 40-50 years old (and they have not been uprooted). Two different vineyards comprise the Guardiola Cru, for a total of 2.1 hectares, almost all of which is pre-phylloxera (except for some replanted vines). The Guardiola vineyards are the highest-altitude red-grape vineyards in Europe! The “Feudo di Mezzo” Cru is made up of two other vineyards, for a total of 1.35 hectares.

500,000 years of volcanic eruptions have created endless soil variation in neighboring plots of land, many of them radical. The soil at Terre Nere is mostly volcanic ash speckled by black pumice and peppered with abundant volcanic rock; to call it ‘rocky’ is putting it mildly! The weather variations in the area are profound and generally characterized by exposure, altitude, and ‘airiness,’ defined here as the character of a well-exposed vineyard not protected by hills, and therefore open to the cooling and drying effects of the wind. This is particularly important at Terre Nere because the harvest usually takes place in the last weeks of October, meaning that the grapes are in their most fragile state when the weather ‘breaks’ its autumn pattern, making them susceptible to oidium and mildew. The ‘airiness’ of the climate, however, helps to dry out the grapes after rain and moisture threaten mold.

Organically grown