Why is this Wine so Yummy?
Who is Calogero Statella?
Calogero Statella has been the oenologist of Tenuta delle Terre Nere since 2008. In 2016 he purchased, together with his wife Rita, a vineyard on Mount Etna located in the Pettinociarelle district (Sollicchiata, commune of Castiglione di Sicilia). Pettinociarelle is a district that was very famous in the past for wine, as the soils (that are poor) gave a low grape yield, but the wines from these grapes were of very high quality. Nowadays the vineyard of Calogero and Rita is one of the few vineyards that are still productive. After the second World War many farmers had to abandon these vineyards as vines were planted in areas that ensured a higher production. Many vineyards were gradually converted into olive groves.
2016 is the first vintage of their excellent Etna Rosso DOC. The grapes are vinified at the cellar of Tenuta delle Terre Nere.
“The Etna: a land where we were both born. In this unique area for viticulture, the traditional artisanal approach to wine making is the only way to express the genotype-environment interaction in the best possible way through a deep knowledge of the terroir of the Mount Etna and of its grape varieties. The aim is to make wines of an extremely high quality and that express a strong character of the area. Our estate and our wine stem from this idea.” Calogero Statella
🌡Temp: 16-18°C. We tend to drink reds an edge warm. There’s nothing wrong with chucking the bottles in the fridge for 15minutes to drop a few degrees off them. If they end up too cold they’ll warm up quickly in the glass.
🍷Decanting: The élévage is excellent, the wine is well and truly through puberty and into adulthood. Decanting is not essential, looking at the wines in glass over many hours will be rewarding.
🍚🍝🐓🐖🥩🧀 Food: Rice and pasta dishes with meat or vegetables, white and red grilled meat, medium seasoned cheese
🕯Cellaring: The wines are drinking so beautifully now it will be hard to hold off, we’re all going to be experimenting a bit to work out the drinking windows, so if you get some, please share with the community how they’re looking when you crack a bottle!
Vinification and ageing
Traditional red vinification with punching down of the cap. Maceration with the skins for 10-15 days. The wine matures in French oak tonneaux of second and third use for 10 months.
Wine name: Etna Rosso DOC Pettinociarelle
Appellation: ETNA ROSSO DOC
Zone: Pettinociarelle district (Solicchiata, Castiglione di Sicilia, province of Catania)
Vineyard extension (hectares): 1
Blend: 90% Nerello Mascalese 10% Nerello Cappuccio
Vineyard age (year of planting): Nerello Cappuccio 2005 Nerello Mascalese 2005
Soil Type: Volcanic
Altitude: 765 meters above sea level
Average no. bottles/year: 4,500
Grape yield per hectare tons: 4-5