Tenuta delle Terre Nere
Etna Rosso Santo Spirito 2023
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 98% Nerello Mascalese, 2% Nerello Cappuccio |
| Aging | Malolactic fermentation and maturation in oak (25% new wood); bottled after 18 months without filtration. |
- Composition 2023: 98% Nerello Mascalese, 2% Nerello Cappuccio
- Etna DOC Soil: Contrada Santo Spirito, 700–750 m, volcanic soil
- Vinification: maceration on the skins for 80 days; bottled without filtration
- Ageing: 18 months in oak (25% new); decant for one hour before serving
- Profile and pairings: ripe fruit and sweet spices; ideal with meats and cheeses
Description
What kind of wine it is
Etna Rosso Santo Spirito by Tenuta delle Terre Nere is a still red wine that enhances the Etna denomination through a blend of Nerello Mascalese and Nerello Cappuccio. With an intense, bright ruby colour, it reveals a complex aromatic profile, marked by notes of ripe fruit and sweet spices. On the palate, it is broad, enveloping and characterised by a long persistence. Its elegant structure makes it perfect for pairing with beef and game, mature cheeses and flavourful first courses.
Where it comes from
This wine originates on the northern slope of the volcano, in the Contrada Santo Spirito in Castiglione di Sicilia. The vineyards are situated between 700 and 750 metres above sea level on volcanic soil rich in ash, where significant temperature variations ensure great aromatic precision. The estate operates according to the principles of organic and sustainable viticulture, enhancing the characteristics of a high-altitude terroir with remarkable gustatory tension.
How it is produced
Vinification involves alcoholic fermentation and a long maceration on the skins for eighty days to extract maximum complexity. This is followed by malolactic fermentation and eighteen months of maturation in oak barrels, with the use of some new wood. Bottling takes place in total absence of filtration, preserving the material richness and natural flavour volume. To fully appreciate its character, it is recommended to decant for one hour before serving.
History and Curiosities
The Etna Rosso Santo Spirito 2023 from Tenuta delle Terre Nere originates from ancient vineyards cultivated on the volcanic soils of Castiglione di Sicilia. The result of the meticulous work of oenologist Calogero Statella, it beautifully harmonises the grapes from the crus of Guardiola, Calderara and Feudo di Mezzo. This outstanding wine, praised for its stylistic affinity with the great Burgundy and Barolo wines, has been celebrated by critics with 96 points from Vinous and 94 points from James Suckling.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2002
- Oenologist: Calogero Statella
- Bottles produced: 300.000
- Hectares: 35
| Name | Terre Nere Etna Rosso Santo Spirito 2023 |
|---|---|
| Type | Red green still |
| Denomination | Etna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 98% Nerello Mascalese, 2% Nerello Cappuccio |
| Country | Italy |
| Region | Sicily |
| Vendor | Tenuta delle Terre Nere |
| Story | History and Curiosities The Etna Rosso Santo Spirito 2023 from Tenuta delle Terre Nere originates from ancient vineyards cultivated on the volcanic soils of Castiglione di Sicilia. The result of the meticulous work of oenologist Calogero Statella, it beautifully harmonises the grapes from the crus of Guardiola, Calderara and Feudo di Mezzo. This outstanding wine, praised for its stylistic affinity with the great Burgundy and Barolo wines, has been celebrated by critics with 96 points from Vinous and 94 points from James Suckling. |
| Origin | Contrada Santo Spirito, Comune di Castiglione di Sicilia (Catania), Sicilia, Italia |
| Soil composition | Volcanic (volcanic ash) |
| Fermentation | 80 days |
| Production technique | Alcoholic fermentation and maceration on the skins; bottled without filtration |
| Wine making | Alcoholic fermentation and maceration on the skins for 8 0 days; malolactic fermentation and maturation in oak (25% new wood); bottled after 18 months without filtration. |
| Aging | Malolactic fermentation and maturation in oak (25% new wood); bottled after 18 months without filtration. |
| Total acidity | 5.6 gr/L |
| Allergens | Contains sulphites |