2022 Technical Specifications
Grape Varieties 100% Nerello Mascalese
Drinking Window Through approximately 2042
Region Etna Rosso
Soil Very shallow, Highly rocky volcanic soil composed of black pumice, Basalt and ash
Orientation Northern Slope Of Mount Etna
Vine Age More than 140 years old and own-rooted
Oak Types French oak
Production Details The exact-vintage specialist listing describes a 0.8-hectare vineyard at approximately 600 metres. Grapes were hand-harvested and partially destemmed; alcoholic fermentation was temperature-controlled at 28–30°C, followed by spontaneous malolactic fermentation. Maturation lasted 14–18 months in French oak, approximately one-quarter new, followed by one month in stainless steel. Recommended service was 18–20°C with prolonged aeration or decanting.
Tasting Notes Pale ruby with mahogany reflections; sweet spices, violet, volcanic ash, dried black cherry, raspberry, blackcurrant, sage, eucalyptus, mint and lavender; silky and energetic with integrated velvety tannins, vibrant acidity and a persistent refined finish
Food Pairing Roasted lean red meat, braised poultry, small game, braised lamb with mushrooms and Mediterranean herbs, or dishes featuring dried-tomato umami flavours
Sources: www.millesima.fr ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.5%
Grape Varieties 100% Nerello Mascalese
Classification Etna Rosso D.O.C.
Region Etna Rosso
Soil Shallow, Rocky volcanic soil with traces of ash
Elevation 620.0 meters
Orientation Northern Slope Of Mount Etna
Harvest Dates First ten days of October
Vine Age Pre-phylloxera vines predating the 1881 phylloxera arrival on Etna
Oak Types French oak
Barrel Size Barriques and tonneaux
Production Details The 0.8-hectare vineyard yielded 4–4.5 tonnes/ha and used goblet and modified-goblet cultivation. Alcoholic fermentation was temperature-controlled at 28–30°C, followed by spontaneous malolactic fermentation, 14 months in French-oak barriques and tonneaux, and one month in steel. Annual production was 4,000 750-ml bottles; recommended service was 18–20°C.
Tasting Notes Gentle ruby with mahogany hues; complex notes of wild flowers, red fruits and noble spices; concentrated, balanced, elegant and long-lasting
Food Pairing Red meat, game and aged cheeses
Sources: www.tenutaterrenere.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Nerello Mascalese
Classification Etna Rosso D.O.C.
Region Etna Rosso
Soil Shallow, Rocky volcanic soil with traces of ash
Elevation 620.0 meters
Orientation Northern Slope Of Mount Etna
Harvest Dates First ten days of October
Vine Age Pre-phylloxera vines predating the 1881 phylloxera arrival on Etna
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French oak
Barrel Size Barriques and tonneaux
Production Details The English 2020 producer sheet reports a 0.8-hectare vineyard yielding 4–4.5 tonnes/ha, goblet and modified-goblet cultivation, temperature-controlled alcoholic fermentation at 28–30°C, spontaneous malolactic fermentation, 14 months in French-oak barriques and tonneaux, and one month in steel. It reports 4,000 750-ml bottles and recommends service at 18–20°C.
Tasting Notes Ruby with mahogany hues; complex notes of wild flowers, red fruits and noble spices; concentrated, balanced, elegant and long-lasting
Food Pairing Red meat, game and aged cheeses
2017 Technical Specifications
Alcohol 14.5%
Grape Varieties 98% Nerello Mascalese, 2% Nerello Cappuccio
Classification Etna Rosso D.O.C.
Region Etna Rosso
Soil Shallow, Very rocky volcanic soil with traces of ash
Elevation 600.0 meters
Orientation Northern Slope Of Mount Etna
Harvest Dates First ten days of October
Vine Age Pre-phylloxera vines predating the late-1800s phylloxera attack
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak
Barrel Size Barriques and tonneaux
Production Details The one-hectare vineyard yielded 3–3.5 tonnes/ha and was trained as traditional Etna alberello converted to trellis. Alcoholic fermentation was temperature-controlled at 28–30°C, followed by spontaneous malolactic fermentation and 16–18 months in French-oak barriques and tonneaux, 30% new, then one month in steel. Annual production was 6,500 750-ml bottles; recommended service was 18–20°C.
Tasting Notes Deep ruby with mahogany reflections; complex aromas of wild flowers, red fruits and noble spices; concentrated, harmonious and elegant, with exceptionally persistent flavour
Food Pairing Red meats, game and aged cheeses
Sources: www.tenutaterrenere.com ↗ · Compare this vintage
Producer Information
Address
Contrada Calderara, sn, 95036 Randazzo (CT), Sicilia, Italia
Phone
+39 095 924002
Email
Owner
Marco de Grazia