Terre Nere Calderara Sottana 2010 750ml 2010
Sku: 41085
Product Rating
Critics Ratings:     (2)
Product Information
Country: Italy
Region: Sicily
Sub-Region: Etna
Grape Varietal: Red Italian Blend
Type: Still wine
Reg. $44.99
Buy Terre Nere Calderara Sottana 2010
Wine Advocate 91 points - The 2010 Etna Rosso Calderara Sottana is a lovely introduction to the vintage at Terre Nere. Pine, menthol, red cherries and wild flowers all take shape in the glass. Firm tannins provide the backbone in this finely sculpted, chiseled Nerello Mascalese. Savory notes reappear to frame the bright, high-toned finish. If opened today, the 2010 will benefit from a few hours of air. Anticipated maturity: 2013-2020.  (Feb 2013)

Wine Spectator 91 points - This structured red shows the elegant side of the appellation, with fresh-crushed cherry and wild currant notes backed by a firm, minerally spine. The fine finish reveals mineral and fruit. Drink now through 2020.—N.W. (Jun 12 2013)

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Wine maker notes
Calderara Sottana’s soil is easily recognizable at first sight. Of all the crus of the Etna appellation it is by far the stoniest. So much so, that in the most remarkable examples you cannot see the soil for the stones: fist sized, light weight, black volcanic pumice. The word Calderara is reminiscent of “caldera” or “cauldron”, probably due to the fact that the black rocks hold the day’s heat through part of the night. The elevation is 600-700 metres. Harvest is sometime in the second to third week of October. Locally the cru has an outstanding reputation. Our Calderara Sottana is a single vineyard wine produced only from vineyards between 50-100 years old. Of all our single vineyard wines it is perhaps the most complete: much like a wide angle lens encompasses the most ample panorama, so Calderara seems to contain and display the widest spectrum of flavors, bouquets, nuances. Floral and spicy, leathery and aromatic, it delivers a wonderful filling sensation on the palate, yet stepping lightly. Don Peppino, whose devotion to Calderara led him to work our vineyards for seventy years, best describes the wines of Calderara: they are “creamy”, he says. And he’s right. Poultry, red meats, game, pasta, pecorino and bread.