Robert Parker, Jr.-TheWine Advocate:  Rated as An outstanding wine of exceptional complexity and character. "The 2007 Etna Rosso Calderara Sottana is one of the more ethereal, tightly-wound wines in this line-up of 2007s. High-toned red berries, flowers, mint and minerals walk a tightrope of fine yet firm tannins. There is an energy and vibrancy to the Calderara Sottana that I find incredibly appealing. The bright red fruit recalls a Barbaresco from the Ovello vineyard. Minty, floral notes reappear on the delicate, finessed finish. This is a fabulous wine readers will not want to miss.  Proprietor Marc de Grazia is one of the pioneers of the Etna. Not only was he among the first producers to recognize the value of these once-forgotten, ancient terroirs, he also was the first producer to bring attention to the specific qualities of these vineyards by bottling single-parcel Nerellos that have become reference-point wines for the Etna."  Jun 2010

Winery:  "The 'Calderara Sottana,' made from the indigenous Nerello Mascalese and Nerello Cappuccio, is unbelievably fresh and complex, with a wonderfully pronounced nose.  Vinification is simple, classic, and Burgundian in technique.  It is delightfully balanced and layered, and is without a doubt ready to drink.

Wired For Wine:  Come along on a little journey with us and discover the wonder of the Nerello Mascalese and Cappuccio grapes.  Something magical is happening in Sicily and you will know it the minute you open your first bottle of Tenuta delle Terre Nere Caldarara Sottano Etna Rosso.  Pour those first glasses and dig into a platter of your favorite antipasti such as salumi and olives.  Because this wine is from Sicily, where they eat a lot of fish, and not just with white wine, throw out the classic guidelines and serve an adventurous platter of grilled octopus with marinated barlotti beans tossed with a spicy limoncello vinaigrette.  Ora si sta parlando!   The gorgeous authenticity of this Sicilian red with its fresh complexity, lovely red fruit, layers of minerals, fine and sturdy tannins and beautiful finish make it a great partner for roasted meats and game, hearty pastas and  some bold fish dishes.  Try it with gnocchi and braised oxtail.  Together they will help take the chill out of the air that we are feeling in our neck of the woods these days.  We're in the mood for game, so we're also recommending an Italian rabbit stew with red cabbage, potatoes and horseradish.  The nip of the horseradish will be perfect opposite the wonderful notes of red berries in this Tenuta delle Terre Nere.  Finally, a braised beef dish with porcini mushrooms, tomatoes and oyster mushrooms will also delight with the intoxicating layers of this "ethereal" Rosso.  Take a moment, and then enjoy the finesse of its finish with a bold and creamy Italian cow's milk Brescianella Alla Aquavitae cheese.  It's bold and creamy with a pleasant bite.  Vai avanti; mordermi!

Really Cool Facts:  Earlier than 500 B.C., Spartan, Athenian, Phoenician and Egyptian merchants all crossed the Mediterranean Sea to visit one island for possibly the most popular commodity in the ancient world -- wine.  That island was Sicily.  Sicily, with its warm temperatures, hilly terrain (literally the side of a not-quite-inactive volcano), sea breezes and rich soil, is very similar to the growing conditions seen in the best wineries of California or Australia. With such perfect conditions, it should come as little surprise that the country has more area under vine than any other major winemaking region in Italy and produces more wine per-year than Australia, New Zealand and Hungary combined.

Size:  750ml
Varietal: Nerello Mascalese, Nerello Cappuccio
Alcohol:  14.0%
Ageing:  18 months in oak, 25% new
Region:  DOC: Etna Rosso Calderara, Sicily, Italy