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

After devouring the 2015 Cru’s I’m salavating at the thought of ripping the lid of the 2016’s. These, Nerello Mascalese, dominant wines with a splash of Nerello Cappuccio 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 there 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.

More recently I tried the Pre-phylloxera wine. To taste wine from 140 year old vines that has not been influenced by growing on a rootstock is becoming a rare thing at a global level. Trying Capellano’s Barolo’s from vine grown on their own roots and American rootstocks, the ‘Pie Franco’ (French foot or rootstock) and ‘Pie Rupestris’ (Rupestris / American rootstock) is perhaps one of the better known opportunities to do so. The difference between the two is striking.

Terre Nere’s Pre-Phylloxera wine has such elegance, delicacy, yet concentration, stunning perfume and spice. The sophistication, line and length of tannin is incredible. Layered and enticing, one to age be I little more patient than I could be with it! Start trying from 2020, will drink for much longer. Heart racing stuff.

Such vineyards are a labour of love, the incredibly low yields placing them on the knife’s edge of being economically viable. Note the broad beans planted in the vineyard to introduce nitrogen and organic matter through a cycle of composting, helping to build the soil structure.

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

The 2016 Vintage in Etna

“Etna remains an epicenter for soulful and terroir-driven reds and the 2016s currently on release are excellent; the vintage shows grace as well as power. These are wines that will age incredibly well yet already offer excellent drinking when young. The 2015 is a little richer and fleshier, while the 2014s are balanced and very drinkable. Etna has proven it may be the best wine region in the otherwise challenging (rainy) 2014 vintage. Marco di Grazia continues to lead the fine-winemaking charge there with his various vineyard bottlings at Tenuta delle Terre Nere” James Suckling

Macro’s report for Terre Nerre can be read head: Terre Nere Harvest Report 2016. Overall it indicates a long cool season with no extreme high’s in temperature, wines of slightly higher acidity and lower alcohol than in 2015. Suckling’s call of grace and power seems apt.

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Terre Nere from 'Barolo Boy' Marco de Grazia

Going toe to toe with Passopisciaro!
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About the Wines

2017 Terre Nere Etna Bianco

From Marco: I first made this wine in 2005. I wanted to remove that more or less 5% of white grapes that the local vignerons used to mingle with their red ones, in order to make my Etna Rosso from red grapes alone. The white grapes were a mumbo-jumbo of local varieties: Carricante, Catarratto, Grecanico, Inzolia and Minnella. So that’s what my Etna Bianco was: a field blend of all the above, with Carricante dominating the blend with roughly 65%. And that’s what it still is. All from old vines. And, somehow, it works. A perfectly lovely wine. With the effortless uplift of a dancer, it allows me to let it go freely through life, malo included, without it ever losing its bright demeanor and lively step. Deviously drinkable, still it always clings, leaving one wondering how it delights and where do the goodies come from. In aging, the noblesse of the Etna and its remarkable terroir emerge. And the loveliness turns thoughtful and deepens, still graceful, never redundant. Fish, meat or fowl, all are fine, if very gently cooked. It loves seafood, particularly over pasta: after all, it is Sicilian.

Area of production: Townships of Castiglione di Sicilia, Randazzo, Biancavilla and Milo.
Varietals: Carricante, Catarratto, Inzolia, Grecanico, Minnella.
Vineyard extension: 13,5 ettari.
Production per hectar: 5-6 Tons
Soil: Volcanic.
Exposure: from many vineyards with differing exposures.
Age of vines: 25-60 years old.
Annual production: 52.000 bottles.

92 Points

Aromas of cream, cooked apples and pears follow through to a full body, creamy texture and a bitter-lemon and lemon-curd aftertaste. Drink or hold.

James Suckling

90 Points

Bright straw. Harmonious, lively aromas and flavors of white stone fruit and aromatic herbs. Bright and juicy, with a refreshing saline bite on the long smooth finish. Less concentrated than some past vintages of Etna Bianco from Terre Nere, but remarkably fresh and easy to drink. A lovely Etna Bianco that mercifully doesn’t taste of Chardonnay or other varieties that have no place on Etna. This is a steal for the price.

Ian d'Agata

90 Points

Aromas of acacia, chamomile and mature lemon zest slowly appear in the glass. The aromas carry through to the medium-bodied palate along with ripe yellow apple, hazelnut and a hint of flint. Tangy acidity lifts the dry finish.

Kerin O'Keefe

2017 Terre Nere Etna Rosato

From Marco: I First made this wine in 2007. I love rosé. But I never thought I would make one, just not one of those things that came to mind. But it did come to mind, and powerfully so, to my little Elena: everyone knows how strong the attraction for pink is to the fair sex, particularly at the venerable age of three. Painting the cellar pink just wasn’t enough: a pink wine was to be born. And Nerello Mascalese, wonderfully versatile grape, proved to be just the right stuff. Not an easy wine to make, however. In fact all the opposite. In trying to find balance, you walk a thin line. The Platonic ideal, as I see it, would be the rosé that has the body of a white and the soul of a red, if that makes any sense. Anyway, that’s what I’m looking for: a wine that’s joyful without being frivolous; that has tension, but is not austere. And I feel we come close. Our Etna Rosato is bright and vibrant, but never superficial. The joy it delivers has sophistication. I’ve found out that it ages beautifully. Not that there is any reason to age it. But when it does, the complexity is quite unexpected and remarkable in a rosé. Fish, poultry, soups, pasta, prosciutto and cantaloupe, figs and salame, bread and olives and cheese. You name it.

Area of production: Townships of Castiglione di Sicilia, Randazzo.
Varietals: Nerello Mascalese and Nerello Cappuccio.
Production per hectar: 5-6 Tons
Soil: Volcanic.
Exposure: from many vineyards with differing exposures, mostly northern.
Age of vines: 25-60 years old.
Annual production: 28.000 bottles.

91 Points

Pale onion-peel pink. Delicately fruity and floral aromas of jasmine, honyesuckle, redcurrant, gooseberry and minerals. Bright and crisp, this is a paragon of balance and delicacy. Lovely stuff. 100% Nerello Mascalese.

Ian D'Agata

91 Points

This is always a top rosé and shows peach-pit, white-stone, red-apple and spicy character. Medium body, bright acidity and a crunchy, savory finish. Drink now.

James Suckling

2016 Terre Nere Etna Rosso

Made from very fine Nerello Mascalese and Nerello Cappuccio from low yielding vineyards (35 Hl. Per hectar), both young and old.
The grapes are macerated until the end of fermentation. The wine then continues its life in wood until bottled roughly one year after harvest. Even young it is a distinguished wine. Fresh, fragrant, beautifully slender and with a fine grip, it has a natural polish, a stage presence, as it were. And, in aging, as its weave gathers into rich complexity, it is a wine for gentlemen. It is an aristocratically liberal wine: enjoy it with whatever food you wish, as long as its properly cooked.

Name: Etna Rosso D.O.C.
Area of production: Townships of Castiglione di Sicilia and Randazzo.
Varietals: Nerello Mascalese (roughly 95%); Nerello Cappuccio (roughly 5%).
Production per hectare: 5 Tons.
Soil: Volcanic.
Exposure: North facing.
Age of vines: 6-50 years old.
Annual production: 120.000 bottles.

Tempting

The 2016 is a robust full example. Balanced, and, delicious. It doesn't have the sophistication of the Contrade (single vineyard) wines. Boy, it's a lot of fun. There's just a hint of riper fruit in the 2016, but, it's by no means over ripe. Terre Nere's entry level Nerello Mascelese is the perfect introduction to the variety.

Paul Kaan - Chief Wine Hacker, Wine Decoded

93 Points

Star anise, violet, crushed herb and Mediterranean brush aromas align with a whiff of crushed stone. It's silky smooth, offering juicy raspberry, wild strawberry, dark spice and white pepper framed in lithe, polished tannins. Fresh acidity lends balance while a flinty mineral note energizes the finish. Drink through 2026.

Kerin O'Keefe

92 Points

Extremely floral on the nose with lemon-leaf and dried-flower notes that highlight the fruit. Full-bodied, firm and silky with a beautiful finish. Drink now or hold.

James Suckling

90 Points

This well-balanced red is medium-bodied and fresh, with flavours of cherry, grilled plum, tea rose and smoke. No. 9 in the Top Value Wines of Etna Ratings.

Wine Spectator - Alison Napjus

2016 Terre Nere Santo Spirito Etna Rosso D.O.C.

The two vineyards in Santo Spirito are the last ones we bought, the second property acquired in two steps. Santo Spirito is adjacent to Guardiola’s northern boundary and lower in altitude as its slopes descend towards the Alcantara valley. And though adjacent, it couldn’t be more different. An outstandingly beautiful location, gentle wide terraces flowing sweetly in striking contrast to steep, graggy Guardiola. Again, Santo Spirito’s soil is deep rich volcanic ash, its grass a lush emerald green, its vigorous vines displaying a well fed abundance. Santo Spirito’s wines are luscious and sensual, always seductive in their almost fleshy bouquet, and in their buttermilk richness. And yet there’s still a balance and a purity there, very sophisticated, yes, but tender as well. Generous and vulnerable at once. Duke Ellington’s Sophisticated Lady. Creamy soups, Poultry, Pork, red meats. The best? Lovely evening food in lovely evening dress.

Name: Santo Spirito Etna Rosso D.O.C.
Area of production: Township of Castiglione di Sicilia.
Varietals: Nerello Mascalese and Nerello Cappuccio.
Vineyard extension: 10 hectares.
Production per hectare: 6 tons per hectare.
Soil: Deep black, rich volcanic ash.
Exposure: Northern.
Age of vines: 40-100 years old.
Annual production: 8.000 bottles.

97 Points

Aromas of raspberries, lemons and fresh flowers follow through to a full-bodied yet very tight and linear palate with focus and intensity. Very long and beautiful. My favorite contrada this year. Drink in 2020.

James Suckling

92 Points

A graceful red, this is defined by fine-grained tannins and a current of spicy mineral that ripples under the crushed raspberry, dried mint, rose, citrus and graphite flavours. Fresh and lively. Drink now through 2028.

Wine Spectator - Alison Napjus

2016 Terre Nere Feudo di Mezzo Etna Rosso D.O.C.

Feudo di Mezzo is the largest cru in the appellation, a homogenous character, but with clear qualitative variations – much like one could say of Clos de Vougeot in Burgundy. From the best parcels – such as our “Quadro delle Rose” – it betrays a dusky character, autumnal tones in its cedary-spicy bouquet. Always the fist to be harvested, Feudo di Mezzo is also always the one readiest to open up and generously deliver itself. Of all crus it is supremely silky, its tannins suave, its bouquet darkly debonair. I love it as it ages effortlessly, its crepuscular nature picking up light as it ripens. Poultry, pork, game, lasagne, braised meats.

Name: Etna Rosso D.O.C.
Area of production: Township of Castiglione di Sicilia.
Varietals: Nerello Mascalese and Nerello Cappuccio.
Vineyard extension: 1,5 hectares.
Production per hectare: Less than 5 Tons.
Soil: Black volcanic ash, basaltic pebbles.
Exposure: Northern.
Age of vines: 50-80 years old.
Annual production: 7.500 bottles.

94 Points

Aromas of white pepper, dried fruit and cherries follow through to a full body, fine and very polished tannins, a linear yet rounded edge and a fresh and vivid aftertaste. Drink or hold.

James Suckling

94 Points

Beautigully fragrant, this exudes notes of lavender and thyme, with Turkish spice hints accenting the flavours of macerated cherry and raspberry fruit that swath the firm frame of dense, fine tannins. Tightly meshed and focused, with additional spice and herb notes on the long, minerally finish. A graceful stallion of a wine. Best from 2020 through 2030. No. 5 of 140 Etna wines tasted

Wine Spectator - Alison Napjus

93 Points

Star anise, violet, crushed herb and Mediterranean brush aromas align with a whiff of crushed stone. It's silky smooth, offering juicy raspberry, wild strawberry, dark spice and white pepper framed in lithe, polished tannins. Fresh acidity lends balance while a flinty mineral note energizes the finish. Drink through 2026.

Kerin O'Keefe

2016 Terre Nere Guardiola Etna Rosso D.O.C.

Of the crus in which I own vineyards, Guardiola is the highest in elevation, ranging from 800 to almost 1,000 metres altitude. And, naturally, as one climbs higher, the soil becomes poorer. Guardiola being no exception, its make up being mostly lean volcanic sand and basaltic pebbles of sorts, with a little ash thrown in. And equally naturally, the slopes become steeper, the terracings narrower in order to compensate. Vineyard management all manual and singularly difficult. The altitude drives the acidity in the wine, the lean soil accentuates the tannins. Ripening is, therefore, of the essence. Production often lower. Guardiola is somehow particularly attractive. Always the tightest wine, the most difficult and sometimes askew when young, it still remains a favourite. It may be its focused intensity, the tension of a coiled spring; or the sense of austere purity it delivers; or the uniquely high-toned, almost stony bouquet. Or probably because all of the above together make for a wine of very powerful character. Of all crus it is the one requiring more time to release and relax. The sinew releases its tension just a bit, the tannins soften, the wine’s authority remains. Pork, steak, sausages, game, braised meats.

Name: Etna Rosso D.O.C.
Area of production: Township of Castiglione di Sicilia.
Varietals: Nerello Mascalese and Nerello Cappuccio.
Vineyard extension: 1,6 hectars.
Production per hectare: Less than 5 Tons.
Soil: Grey/black volcanic sand, basaltic pebbles, a touch of ash.
Exposure: Northern.
Age of vines: da 50 a 70 anni.
Annual production: 9.000 bottles.

95 Points

Decadent aromas of crushed fruit, from strawberries to peaches, and then raw meat and flowers. Full-bodied, tight and linear. Yet, it’s fleshy at the same time with lots of ripe fruit, creamy tannins and a just a hint of walnuts. Drink or hold.

James Suckling

93 Points

An up-front waft of tarry mineral leads to delicate aromas and flavours of dried thyme, orange peel and spice box, featuring ripe strawberry and cherry midpalate. Medium-bodied, this is fresh and focused, with fine tannins firming the lasting finish. Should age nicely in the cellar, but this beauty will be hard to wait for. Drink now through 2028.

Wine Spectator - Alison Napjus

The Grand Cru's

2016 Terre Nere San Lorenzo Etna Rosso D.O.C.

The Etna Rosso San Lorenzo is from 4 hectares of vineyards in the same named district in the town of Randazzo. The vines are more than 70 years and the altitude is 750 meters above sea level, the soil is almost pure volcanic sand. The estimated production is about 60 hl. The terroir in contrada San Lorenzo 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 wine from this cru is particularly rich, fruity and has very soft tannins, making it velvety and voluptuous on the palate.

Name: San Lorenzo Etna Rosso D.O.C.
Area of production: contrada San Lorenzo, township of Randazzo (Catania)
Varietals: Nerello Mascalese and Nerello Cappuccio.
Vineyard extension: 4 hectars.
Production per hectar: 5 tons per hectar.
Soil: volcanic, the soil is quite deep and with a small presence of stones
Exposure: Northern slope of the Mount Etna, 700-750 meters a.s.l.
Age of vines: 50-100 years old.
Annual production: 1.700 bottles.

95 Points

Ripe black cherry and raspberry fruits meets tarry mineral and accents of licorice, spiced orange peel and herb in this chewy, medium bodied red. The bold flavour and structure are deftly knit into a graceful and harmonious package, with the spice and mineral character lingering on the finish. Best from 2020 through 2030. No. 2 of 140 Etna wines tasted

Wine Spectator - Alison Napjus

93 Points

The purity and freshness of fruit on the nose here is impressive. Full-bodied, chewy and, at the same time, tangy with walnuts, cedar and dark-berry undertones. Flavorful and driven. Drink or hold.

James Suckling

2016 Terre Nere Calderara Sottana Etna Rosso D.O.C.

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

92 Points

Intense aromas of ash and dried fruit, as well as cherries. Medium body, firm and silky tannins and a flavorful finish. Drink or hold.

James Suckling

91 Points

A harmonious, medium-bodied red, offering fresh acidity and a tang of minerality layered with creamy tannins and a profile of crushed cherry, with woodsy spice, sage and citrus accents. Chewy finish. Drink now through 2024.

Wine Spectator - Alison Napjus

90 Points

Aromas of Spanish broom, Mediterranean brush, citrus zest and a subtle whiff of oak slowly take shape. On the palate, bright acidity frames ripe lemon, golden apple, coffee bean and minerality. This is a serious white made to be paired with savory first courses as opposed to a simple aperitif.

Kerin O'Keefe

2015 Terre Nere Calderara Sottana Etna Rosso D.O.C.

2 Bottles left!

91 Points

Ripe red cherries, treacle tart, sour plums, and some blueberries frame the nose. Medium body, round tannins and a fruity finish. Drink now.

93 Points

Vivid medium dark red. Piercing aromas of red cherry, minerals and soy sauce. The flavors are similar to the aromas, with an underlying element of crushed rock that adds a welcome saline note contributing freshness. Very mineral round and smooth, this is atypically shaped for a Calderara Sottana Etna Rosso. Closes long with hints of orange peel, Mediterranean herbs and minerals. The bright mineral sheen and Burgundy-like aromas and flavors are typical Calderara Sottana, though this strikes me as being just a little softer and rounder than usual.

Ian D'Agata, Vinous

2016 Terre Nere Prephylloxera Etna Rosso D.O.C. The vineyard of Don Peppino

In front and to the right of our cellar in Calderara Sottana there are two parcels, in the midst of a larger vineyard that have survived phylloxera. They, therefore, are over 130 years old and stand on their original rootstock. In 2006 I decided to vinify the grapes from those parcels separately. 2006 was a splendid vintage, rather on the monumental side. These parcels yielded a wine of such unearthly finesse that, although the wine from the neighboring old vines was a real beauty, the Prephylloxera, displaying a very similar character, seemed to feed from heavenly pastures: the quintessence of Calderara. It is a bit shier and will need more time than its younger sibling. I rarely advice decanting a wine, but in this case I do. Its elegance is measured, its authority understated, its sophistication effortless. A grand wine. I suggest many savoury fine courses in very moderate quantities. Allow the wine to grow as the dinner does.

Name: Etna Rosso D.O.C.
Area of production: Township of Randazzo.
Varietals: Nerello Mascalese and Nerello Cappuccio.
Vineyard extension: 0,80 hectares.
Production per hectare: 4-5 tons per hectare.
Soil: Black volcanic pumice, some ash.
Exposure: Northern.
Age of vines: 130 a 140 anni.
Annual production: 5.000 bottles.

98 Points

Intense orange-peel aromas highlight the ripe-fruit and smoked-meat character. Full-bodied with round and chewy tannins and an intense, flavorful finish. Focused and driven. Needs time to soften. Better in 2020.

James Suckling

95 Points

This seamless red effortlessly layers silky, sculpted tannins and lightly mouthwatering acidity with an array of ripe black cherry, graphite, ground cardamon, and dried fig flavours, with a sweet, lightly floral almond blossom notes. Long and lingering, with a racy hint of spicy mineral echoing on the finish. Drunk now through 2030. No. 1 of 140 Etna wines tasted

Wine Spectator - Alison Napjus

2015 Terre Nere Prephylloxera Etna Rosso D.O.C. The vineyard of Don Peppino

Only 1 Bottle left from a very fortunate stock take error!

97 Points

Aromas of exotic spice, charred earth, Mediterranean brush and a balsamic note are front and center on this compelling, structured red. The concentrated palate also has a weightless elegance, evoking steeped cherry, raspberry compote, cinnamon and licorice set against firm refined tannins. It's a gorgeous wine boasting finesse and intensity. Drink through 2027.

Kerin O'Keefe

Grace under Pressure!

Such elegance, delicacy, yet concentration, stunning perfume and spice. Sophistication and line and length of tannin is incredible. Layered and enticing, one to age be I little more patient than I could be with it! Start trying from 2020, will drink for much longer. Heart racing stuff.

Paul Kaan - Chief Wine Hacker, Wine Decoded

95 Points

Vivid dark ruby-red. Aromas of red plum, red cherry syrup, mocha, flint and woodsmoke. Sweet, pliant and expressive, with outstanding sugar/acid balance to the rich, concentrated, fruit-driven flavors of raspberry and currant. Densely packed, sappy and light on its feet with firm but ripe tannins on the extremely long close. Much richer and denser than the Santo Spirito and Calderara Sottana in this vintage. -Ian D'Agata, Sep 2017
Reviewed by: Vinous - 95 pts

Ian D'Agata, Vinous