Wines Etna Tenuta delle Terre Nere - Etna Rosso DOC, Santo Spirito - 2017

Viniou Reviews

Tenuta delle Terre Nere’s Etna Rosso DOC, Santo Spirito 2017 stands as a fine example of a Sicilian red, produced primarily from Nerello Mascalese with a smaller proportion of Nerello Cappuccio. These indigenous varieties thrive on volcanic soils, and here, the Santo Spirito cru—one of Etna’s historic contrade—imparts particular elegance and profound minerality to the wine. 2017 was a year marked by warm temperatures and relatively early harvests, but careful vineyard management resulted in grapes of superb balance and aromatic intensity. Fermentation takes place in stainless steel to preserve freshness before gentle ageing in old oak barriques, allowing the wine’s purity and complexity to shine.

The Etna DOC area is one of Italy’s most exciting wine regions, perched on the slopes of Mount Etna, Europe’s most active volcano. The unique soils here, a mosaic of basalt, ash, and pumice, grant the wines a distinctive mineral edge and remarkable finesse. The altitude—often between 600 and 1,000 metres above sea level—provides cooler nights that help maintain acidity and freshness, while the region’s historic winemaking tradition is undergoing a true renaissance, attracting passionate producers like Tenuta delle Terre Nere. The combination of high altitude, volcanic soils and ancient vines gives rise to wines of poise, aromatic complexity, and savoury depth.

Etna Rosso’s liveliness and earthy notes are a superb match for Sicilian cuisine, especially dishes like caponata, oven-roasted lamb with wild herbs, or pasta alla Norma. The wine’s graceful structure and fine tannins also pair beautifully with charcuterie, grilled vegetables, and roasted game birds. For a taste of regional authenticity, try it alongside involtini di melanzane or pecorino from the island.

Serve the Etna Rosso at 16-18°C. This will allow its delicate aromatics—red cherry, wild strawberry, dried flowers, and hints of smoke and spice—to unfold fully. Decant for about 30 minutes prior to serving to accentuate the wine’s subtle complexity and expressive volcanic character. Enjoy now, or cellar for several more years to savour its development.