||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.
||Calderara, township of Randazzo (Catania, Sicily). Exposure: northern slope of the Mount Etna, 600-650 meters a.s.l.
|Composition of the land
||Volcanic ash specked by black pumice and solid volcanic rock.
||En goblet and modified en goblet.
||Alcoholic fermentation under controller 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.
||Excellent with meat and seasoned cheese.