Profile

Structure

Bodymedium
Tanninfirm
Acidityhigh
Sweetnessdry
Oaklarge or old casks

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 above is our own.

In the glass

Medium-bodiedFirm tanninHigh acidityDryLong, Mineral-Driven finish

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

With cheese

Maiorchino Our pick Maiorchino is delicate for a pecorino when young and turns piquant, ageing from about 8 months to as long as 24. Etna Rosso crus bring firm tannin, high acidity and dark cherry depth, the structure for an old, sharp wheel.

How to serve Tenuta delle Terre Nere Calderara Sottana

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. 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.

  1. 2003First 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

cellar worthy dry firm tannin high acid iconic medium body mood contemplative mood elegant nerello cappuccio nerello mascalese occasion cellar occasion special old vines old world pairs with aged cheese pairs with game pairs with mushroom pairs with red meat price premium single vineyard still red

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