Terre Nere, Etna Rosato DOC 750ml 2017Italy, Sicily
The estate is located on the northern slopes of the volcano, with vineyards between the village of Solicchiata and the town of Randazzo, the area historically recognized as the finest in the appellation for fine red wines. The property consists of over 30 hectares, divided into 10 parcels in four crus, with a total vineyard surface of 25 hectares. Except for 6 hectares recently planted, the vines of the rest are between 50 and 100 years old. The vines of one parcel, having survived phylloxera, have reached the venerable age of 130-140 years old.
For those who haven’t tasted the wonderful wines of Terre Nere before, expect an elegant yet tannic Italian expression that seems to fit half way between fine Burgundy and Piedmont.
'Ultra pale onion-peel pink. Herbs, almond paste, fresh flowers and cherry skin on the fresh nose. Then bright and juicy in the mouth too, with a subtle gingery bite to the red fruit and herb flavors. Closes long and saline.' – Ian D'Agata, Vinous.com, 91/100
'I first made this wine in 2007. I love rosé. But I never thought I would make one, just not one of those things that came to mind. But it did come to mind, and powerfully so, to my little Elena: everyone knows how strong the attraction for pink is to the fair sex, particularly at the venerable age of three. Painting the cellar pink just wasn’t enough: a pink wine was to be born. And Nerello Mascalese, wonderfully versatile grape, proved to be just the right stuff. Not an easy wine to make, however. In fact all the opposite. In trying to find balance, you walk a thin line. The Platonic ideal, as I see it, would be the rosé that has the body of a white and the soul of a red, if that makes any sense.
Anyway, that’s what I’m looking for: a wine that’s joyful without being frivolous; that has tension, but is not austere. And I feel we come close. Our Etna Rosato is bright and vibrant, but never superficial. The joy it delivers has sophistication. I’ve found out that it ages beautifully. Not that there is any reason to age it. But when it does, the complexity is quite unexpected and remarkable in a rosé. Fish, poultry, soups, pasta, prosciutto and cantaloupe, figs and salame, bread and olives and cheese. You name it.' – Winemaker
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