Terre Nere ‘Calderara’ Etna Rosso D.O.C. 2015

Why is this Wine so Yummy?

The Calderara Vineyard

Calderara Sottana’s soil is easily recognizable at first sight. Of all the crus of the Etna appellation it is by far the stoniest. So much so, that in the most remarkable examples you cannot see the soil for the stones: fist sized, light weight, black volcanic pumice. 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 originated by lava flows and volcanoclastic deposits related to the effusive and explosive activity of the the Ellittico eruptive center, which dates back from 60,000 to 15,000 years ago. Although very young by geological standards, the soils from the Ellittico eruption are the oldest superficial strata in which one may plant. The reason is simple: millennia of lava flows have buried all older soils, leaving, in fact, only very small and rare parcels of Ellittico soils. On the northern slopes of Etna there are four or five Contrade that have terroir from the Ellittico. Three, however, have mixed soils, blending soil from Ellittico of igneous nature with alluvial soils of sedimentary nature due to the overflowing of the Alcantara river. Only two Contrade out of hundreds and hundreds are “pure” terroir Ellittico: Calderara and San Lorenzo. I wanted to mention this on their labels, so as to facilitate a distinction. The elevation is 600-700 metres. Harvest is sometime in the second to third week of October. Locally the cru has an outstanding reputation. Our Calderara Sottana is a single vineyard wine produced only from vineyards between 50-100 years old. Of all our single vineyard wines it is perhaps the most complete: much like a wide angle lens encompasses the most ample panorama, so Calderara seems to contain and display the widest spectrum of flavors, bouquets, nuances. Floral and spicy, leathery and aromatic, it delivers a wonderful filling sensation on the palate, yet stepping lightly. Don Peppino, whose devotion to Calderara led him to work our vineyards for seventy years, best describes the wines of Calderara: they are “creamy”, he says. And he’s right. Poultry, red meats, game, pasta, pecorino and bread.

Name: Etna Rosso D.O.C.
Area of production: Townships of Randazzo.
Varietals: Nerello Mascalese and Nerello Cappuccio.
Vineyard extension: 13,5 hectares.
Production per hectare: Less than 5 Tons
Soil: Black volcanic pumice, some ash.
Exposure: Northern.
Age of vines: 50-100 years old.
Annual production: 16.000 bottles

Making Nerello Mascelese in Etna

Apparently lightening never strikes twice. In Etna, with Passopiscaro and Terre Nere it has done so in emphatic style.

Typically wines made from the Nerello’s exude an entrancing perfume with a delicacy, elegance, and, sophistication that carries through to the palate. With vineyards from 400-1000m in elevation the lower lying vineyards tend to yield bolder styles, while the higher sites offer greater restraint. Texturally the tannins often remind of a more supple Barolo.

Wines of Nerello Mascelese and Nerello Cappuccio have been called the Barolo of the South by some, Italy’s Burgundy by others. I prefer to call them, simply, great wines from Etna.

Whilst Nerello Mascelese’s enormous bunches, with their big berries, result in wines of a pale appearance, there is nothing insignificant about their aromas, flavours, and, textures.

Terre Nere’s wines have a balance and purity that goes head to head with and in some cases exceeds Passopisciaro. Put it this way, I was sold on the nose alone of the single vineyards.

All of the elements of success were there from the beginning, exceptional sites from 600m-1000m above sea level on the slopes of Mount Etna, vines of 50-140 years of age, a very clever conductor, ‘Barolo Boy’, Marco de Grazia, the desire to achieve excellence, and, the cash to make it happen.

While you might think vineyard in Sicily would be hot, their elevation combined with planting on cooler North facing slopes can make it challenging to ripen fruit on the highest sites in a cool year.

About Terre Nere

Although de Grazia was one of the architects of the modern style of Barolo, the Terre Nere wines show no signs of those modern, often over-oaked wines, lacking harmony. Poise and restraint being the norm. The larger format oak in the winery, both botte and puncheons are clear sign that sophistication is the intent.

Perfectly articulated by Marco de Grazia himself:

“Tenuta delle Terre Nere is the fruit of over 30 years of passion and work in the world of fine wine.

And an extraordinary location, as well – this “island within an island” that is the Etna – that my brother and I chose. And that, I sometimes believe, actually chose us. A place where nature is prodigal but also severe. And here I try with all my heart to express as purely as possible the refined and multifaceted microcosm of this ancient volcanic land. With respect, care and hard farm work, always in organic balance.

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 us apart. And what enables us, bringing home exceptionally fine grapes, not to be invasive in our cellar work. A work best described as aimed above all at expressing the character of our varieties in their specific terroir.

A great team, a delicate hand and a heightened sensibility, as well. And our ideals, that drive us to give the best of ourselves in quest, not of perfection, but of the ideal bond between what nature gives us and that which our sensitivity, experience and imagination suggests.

All this sets us apart.”

An Exploration of the Vineyards