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Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: red cherry, dried rose, forest floor, volcanic mineral
Palate: tart cherry, mulberry, tobacco, saline mineral
Calderara Sottana is a benchmark for north-slope Etna Rosso: Burgundian elegance with volcanic minerality, tart red-fruit purity and the structural firmness that demands 8-plus years.
What it pairs with
-
Grilled lamb chops with herbs
The wine's firm tannins and iron notes frame the lamb's gamey richness. -
Risotto with black truffle shavings
Volcanic earthiness and the wine's mineral core mirror the truffle's umami. -
Aged Pecorino Siciliano
Salty, crystalline sheep's-milk cheese sharpens the wine's red-cherry lift.
How to serve Tenuta delle Terre Nere Calderara Sottana
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Grilled lamb chops with herbs, Risotto with black truffle shavings, Aged Pecorino Siciliano. Match the wine's structure to the dish's fat and salt.
History
Marc de Grazia established Tenuta delle Terre Nere on Etna's north slope in 2002 and launched single-contrada bottlings from the 2003 vintage, making this one of the earliest single-contrada Etna Rosso cuvees in the modern era. Calderara Sottana, from vines planted between 1920 and 1945, became the estate's signature expression.
- 2003: First Calderara Sottana vintage; established contrada bottling as the future of Etna DOC
Facts
- Producer
- Tenuta delle Terre Nere · visiting guide
- Grapes
- Nerello Mascalese (95%), Nerello Cappuccio (5%)
- Classification
- Etna Rosso DOC
- Oak
- 18 months in large Slavonian oak botti (30 hl)
- ABV
- 13.5%
- Price
- €45-70 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 2003
Frequently asked about Tenuta delle Terre Nere Calderara Sottana
What does Tenuta delle Terre Nere Calderara Sottana taste like?
On the nose, red cherry, dried rose, forest floor, volcanic mineral. On the palate, tart cherry, mulberry, tobacco, saline mineral. Structurally medium-bodied, firm tannins, high acidity with a long, mineral-driven finish. Calderara Sottana is a benchmark for north-slope Etna Rosso: Burgundian elegance with volcanic minerality, tart red-fruit purity and the structural firmness that demands 8-plus years.
When should I drink Tenuta delle Terre Nere Calderara Sottana?
Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Tenuta delle Terre Nere Calderara Sottana?
Grilled lamb chops with herbs is the canonical pairing. Other strong matches include Risotto with black truffle shavings and Aged Pecorino Siciliano. The wine's firm tannins and iron notes frame the lamb's gamey richness.
What grapes are in Tenuta delle Terre Nere Calderara Sottana?
The blend is Nerello Mascalese (95%), Nerello Cappuccio (5%). The wine is classified as Etna Rosso DOC.
Tags
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