Calderara Sottana’s soil is easily recognizable at first sight. Of all the crus of the Etna appellation it is by far the stoniest. The word Calderara is reminiscent of “caldera” or “cauldron”, probably due to the fact that the black rocks hold the day’s heat through part of the night. The terroir in contrada Calderara is volcanic ash specked by black pumice and solid volcanic rock. Wine produced only from vineyards between 50-100 years old. Alcoholic fermentation goes under controlled temperature (28-30° C). Spontaneous malolactic fermentation and aging in French oak barriques, tonneaux. Bottling after 16-18 months of wood aging and 1 month in steel. Of all winemaker’s single vineyard wines, it is perhaps the most complete: much like a wide-angle lens encompasses the amplest panorama. The wine has penetrating bouquet, rich ripe fruit and spice with structured, full and complex body and rich tannic feel.
Serve at 18-20 °C with meat, seasoned cheese.
Jau galite prisijungti prie savo asmeninės paskyros