Tenuta delle Terre Nere Etna Rosato 2021  Front Label
Tenuta delle Terre Nere Etna Rosato 2021  Front LabelTenuta delle Terre Nere Etna Rosato 2021  Front Bottle Shot

Terre Nere Etna Rosato 2021

  • JS92
750ML / 13% ABV
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  • WE92
  • JS92
  • V91
  • JS91
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  • JS92
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750ML / 13% ABV

Winemaker Notes

Fruity aromas (cherry and ripe strawberry) and harmonious on the palate with a pleasant acidity.

Try with fish appetizers and first courses as well as with vegetable dishes.

Critical Acclaim

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JS 92
James Suckling
A pale to medium salmon hue. Distinctly savory nose with grilled herbs, seaweed, minerals and grapefruit. The sleek entry on the palate is toned up by fresh, naturally high acidity, delivering an appetizing, mineral allure to the textured, medium-bodied palate. From organically grown grapes. Drink now.
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Terre Nere

Tenuta delle Terre Nere

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Tenuta delle Terre Nere, Italy
Tenuta delle Terre Nere Celebrating a Successful Harvest Winery Image

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. A place where nature is prodigal but also severe. And here they try with all their heart 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, our 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, bringing home exceptionally fine grapes, not to be invasive in their cellar work. A work best described as aimed above all at expressing the character of their varieties in their specific terroir.

A great team, a delicate hand and a heightened sensibility, as well. And their ideals, that drive them to give the best of ourselves in quest, not of perfection, but of the ideal bond between what nature gives us and that which our sensitivity, experience and imagination suggests.

All this sets them apart.

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A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

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Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.

RAE7827_2021 Item# 1078827

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