Profile

Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 3 to 10 years from vintage.

vintage3 yrs10 yrs12 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-bodiedMedium tanninHigh acidityDryClean, Medium Length finish

Aroma: cherry, raspberry, dried herbs, mineral

Palate: red cherry, light tannin, fresh herbs, saline

The estate Etna Rosso represents the breadth of Terre Nere's north-slope holdings: an approachable, everyday expression of Nerello Mascalese with cherry freshness and volcanic minerality.

What it pairs with

  • Pizza Margherita Classic Sicilian everyday pairing; the wine's cherry freshness matches tomato perfectly.More wines for pizza →
  • Grilled sausages with fennel seed The wine's herb notes and light body complement without overpowering the fennel.More wines for sausages →
  • Insalata di arancine Light body and bright acidity cut through fried rice balls.

With cheese

Piacentinu Ennese Our pick Black pepper and saffron run through Piacentinu's yellow paste. Etna Rosso from Nerello Mascalese is fresh and mineral, with red cherry fruit, fine tannin and high acidity, so it meets the spice without being flattened by it.

How to serve Tenuta delle Terre Nere Etna Rosso

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. Pizza Margherita, Grilled sausages with fennel seed, Insalata di arancine. Match the wine's structure to the dish's fat and salt.

History

The entry-level estate Etna Rosso was the first wine released by Tenuta delle Terre Nere on its founding in 2002, blending fruit from across the north-slope holdings. As the single-contrada range expanded, the estate red became the accessible introduction to the Terre Nere terroir philosophy.

  1. 2002First vintage produced as the inaugural Terre Nere release

Facts

Producer
Tenuta delle Terre Nere · visiting guide
Grapes
Nerello Mascalese (90%), Nerello Cappuccio (10%)
Classification
Etna Rosso DOC
Oak
12 months in large Slavonian oak botti
ABV
13.5%
Price
€22-35 at retail
Drinking window
3-10 from vintage
First vintage
2002

Frequently asked about Tenuta delle Terre Nere Etna Rosso

What does Tenuta delle Terre Nere Etna Rosso taste like?

On the nose, cherry, raspberry, dried herbs, mineral. On the palate, red cherry, light tannin, fresh herbs, saline. Structurally medium-bodied, medium tannins, high acidity with a clean, medium length finish. The estate Etna Rosso represents the breadth of Terre Nere's north-slope holdings: an approachable, everyday expression of Nerello Mascalese with cherry freshness and volcanic minerality.

When should I drink Tenuta delle Terre Nere Etna Rosso?

Drink 3-10 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 Etna Rosso?

Pizza Margherita is the canonical pairing. Other strong matches include Grilled sausages with fennel seed and Insalata di arancine. Classic Sicilian everyday pairing; the wine's cherry freshness matches tomato perfectly.

What grapes are in Tenuta delle Terre Nere Etna Rosso?

The blend is Nerello Mascalese (90%), Nerello Cappuccio (10%). The wine is classified as Etna Rosso DOC.

Tags

dry high acid medium body medium tannin medium term mood easygoing mood rustic nerello cappuccio nerello mascalese occasion dinner party occasion weeknight old world pairs with pasta red sauce pairs with pizza pairs with pork price trade up still red value pick

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