The volcanic mountain of Etna—still active, still changing the terroir every day—has proven to be a remarkable place to make wine. Etna now lays claim to true Italian wine-region greatness, alongside Piedmont and Tuscany. It’s just that nobody figured it out until quite recently (and that includes most of the locals!)
The reds are becoming famous, as are, to a lesser extent, the whites. It turns out they can also make some magnificent rosato.
Some of Etna’s wines seem to nod towards Barolo, emphasizing structure, crushed herbs, and savory flavors. Others nod towards Burgundy, with greater focus on fruit purity, minerality, and terroir expression. Tenuta delle Terre Nere is very much in the latter camp.
The Rosato is a striking example of this elegant, terroir expression. It is made entirely from Etna’s noble grape, Nerello Mascalese, grown in the black (nere) volcanic soils that made Terre Nere famous. It’s a gorgeous salmon-colored pink and has a laser-like Burgundian focus on fruit (red berries) with the exotically mineral expressions of Mount Etna lying just beneath the surface.