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Tenuta Terre Nere

 

Terre Nere

The jewel of Etna

 

 Tenuta Terre Nere

Tenuta delle Terre Nere is the fruit of over 30 years of passion and work in the world of fine wine.And an extraordinary location, as well - this "island within an island" that is the Etna - that Marco and his brother chose.  A place where nature is prodigal but also severe. And here they try to express as purely as possible the refined and multifaceted microcosm of this ancient volcanic land. With respect, care and hard farm work, always in organic balance.The estate's philosophy is simple. Given an extreme climate, in order to obtain the best and most consistent ripening, their attention must focus on vineyard management. The finest workmanship in all aspects of viticulture is the first thing that sets them apart. And what enables them to make exceptionally fine grapes and not to be invasive in their cellar work. A work best described as aimed above all at expressing the character of the varieties in their specific terroir.

 

 

Marco de Grazie

 

The estate is located in 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 hectars, divided into 10 parcels in four crus. Except for 6 hectars recently planted, the rest are between 50 and 100 years old. One parcel, having survived phylloxera, has reached the venerable age of 130-140 years old.

The soils differ very much from cru to cru, and even within the crus themselves. The same is true of the altitudes, with vineyards ranging between 600 and 1000 metres above sea level.Four parcels lie in Calderara Sottana at an elevation of 600-700 metres. By far the rockiest cru in the appellation, in the roughest parts you can’t see the soil for the black volcanic pumice carpeting the vineyards. Two vineyards lie in Guardiola, between 800 and 900 metres altitude, on very poor soil: volcanic sand mixed with basaltic pebbles and traces of ash. Both are steeply sloped and tightly terraced, causing all vineyard work to be done manually. Two more properties lie in Feudo di Mezzo. Very old vines, also terraced, traditional alberello plantings, very tightly spaced, also worked exclusively manually. Loose deep volcanic ash roughed up by a good measure of small volcanic pebbles. In Santo Spirito we have two vineyards as well. Although adjacent to Guardiola, the soil is dramatically different: a rich deep volcanic ash so fine as to call to mind talcum powder, were it not jet black. All wines are produced from local organic varieties, and all are D.O.C. Etna. They produce two versions of Etna Bianco. One from a field blend of Carricante, Catarratto, Inzolia and Grecanico. The other, from Carricante alone, is barrel fermented. The remarkable Etna Rosso issues from both old and young vines of Nerello Mscalese and Nerello Cappuccio throughout the properties, and some acquired grapes as well.  The very finest grapes from the oldest vines in the four crus are vinified and bottled separately after 16-20 months of wood aging. These single-vineyard bottlings represent the finest expression of the Etna appellation.

You can now buy these wines in Australia through Italian Wine Importers. Go here

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