Terra Costantino
Etna Rosso DeAetna 2023
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 90% Nerello Mascalese, 10% Nerello Cappuccio |
| Aging | After malolactic fermentation, the wine matures in stainless steel and oak tonneaux, then in bottle. |
- Name and format: Etna Rosso DOC organic 2023, 13.5% vol, 750 ml bottle
- Grapes and vineyards: 90% Nerello Mascalese, 10% Nerello Cappuccio; 45-year-old vines
- Volcanic terroir: Contrada Blandano, Viagrande; volcanic sandy soils at 450–550 metres
- Aromas and palate: notes of bramble, mastic, fennel and pepper; fresh taste, velvety tannins
- Vinification and pairings: aged in steel and tonneau; ideal with beef, lamb and cheeses
Description
What kind of wine it is
Deaetna Rosso by Terra Costantino is a faithful interpretation of Etna Rosso. It is made from a blend of Nerello Mascalese and Nerello Cappuccio, presenting a bright, transparent ruby colour. The bouquet is typically Mediterranean, characterised by wild berries, mastic, wild fennel and lively hints of Sichuan pepper. On the palate, it shows excellent balance and a pronounced mineral character, supported by velvety tannins that lead the sip towards a long and intensely savoury finish.
Where it comes from
The grapes grow in Contrada Blandano in Viagrande, on the south-eastern slope of Etna. The vineyards are situated between 450 and 550 metres above sea level, immersed in a high hillside climate with temperature variations ideal for enhancing aromatic precision. The forty-year-old vines, trained using espalier, bush and spur-pruned cordon methods, sink their roots into soils composed of volcanic sands. This particular geological matrix imparts a vibrant earthy energy to the wine, ensuring a taut and profound flavour profile.
How it is produced
Harvesting begins in October with a careful manual harvest. After destemming, fermentation involves about ten days of maceration on the skins, managed with brief pump-overs to calibrate the extraction of colour and structure. Once malolactic fermentation is complete, the wine matures in both steel tanks and oak barrels, finishing with a final period of rest. This production process gives a red wine with a fresh acidic drive, perfectly balancing the elegance of the fruit with the austerity of the terroir.
History and Curiosities
The name pays homage to a Latin work from 1495, in which the Venetian humanist Pietro Bembo recounted his epic ascent of Etna. This memory, steeped in classicism and mysticism, is revived today in the limited organic production of Terra Costantino, a historic winery founded in 1975. From the volcanic terroir, just 30,000 bottles are produced, capable of translating volcanic energy into true oenological excellence. A sublime red, acclaimed by international critics with 93 points from James Suckling and reviewed by prestigious guides such as Veronelli, Decanter and Wine Advocate.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
3One of the most prestigious wine guides in Italy.
-
2023
3Italian Sommelier Association (AIS) guide
-
2023
91/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1975
- Oenologist: Luca D'Attoma
- Bottles produced: 30.000
- Hectares: 10
This activity was dedicated to self-sufficiency until recent years, when Dino decided to change his path towards quality, followed by his son Fabio in the name of his attachment to the territory as follows: "We listen to the grapes, we smell the earth, we caress the vineyard. When the sun beats, when cold nights blow on the shoots, when the colours of the leaves change, we are there. But we don't make wine. Etna does the wine up here".
And in accordance with this axiom, the biological protocol was chosen to conduct the single body of about 10 hectares, between 450 and 550 meters above sea level, in Contrada Blandano, which is the company's heritage. Volcanic soils on which only ethnic vines are allowed, with the two Nerello red berries and Carricante and Catarratto for the white ones.
The oldest vines are planted with saplings, with densities of around 8,000 vines per hectare, which decrease to around 4,000 for the more recent spurred cordon vines. In the cellar, the advent of Luca D'Attoma has given further impetus to the search for quality, leaning towards the traditional large barrel for the two Blandano, which unfortunately are expected with the new vintage after the good performance sustained, for both, with 2014. Only steel is used for the white and pink wines, and cement and tonneau for the red wines of the DeAetna line.
This name tends to indicate "a philosophy before a wine", in fact it is taken from the title of a booklet of 1496, in which the future Cardinal Pietro Bembo disserts the conformation of the volcano after a trip to Sicily. Read more
| Name | Terra Costantino Etna Rosso DeAetna 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Etna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 90% Nerello Mascalese, 10% Nerello Cappuccio |
| Country | Italy |
| Region | Sicily |
| Vendor | Terra Costantino |
| Story | History and Curiosities The name pays homage to a Latin work from 1495, in which the Venetian humanist Pietro Bembo recounted his epic ascent of Etna. This memory, steeped in classicism and mysticism, is revived today in the limited organic production of Terra Costantino, a historic winery founded in 1975. From the volcanic terroir, just 30,000 bottles are produced, capable of translating volcanic energy into true oenological excellence. A sublime red, acclaimed by international critics with 93 points from James Suckling and reviewed by prestigious guides such as Veronelli, Decanter and Wine Advocate. |
| Origin | Contrada Blandano, Viagrande (CT), south-east slope of Mount Etna, Sicily, Italy |
| Climate | High hill climate with considerable temperature fluctuations between day and night |
| Soil composition | Volcanic matrix sands |
| Cultivation system | Espalier, bush vine and spur-pruned cordon |
| Plants per hectare | 6500 |
| Yield per hectare | 50-60 q/ha |
| Harvest | Manual, first 15 days of October |
| Fermentation | About ten days |
| Production technique | Destemmed grapes are started on fermentation with maceration for about ten days, with brief pump-overs; maturation in stainless steel and oak tonneau, then in bottle. |
| Wine making | The grapes are destemmed and sent for fermentation with maceration for about ten days; during maceration, brief pump-overs are carried out. After malolactic fermentation, the wine matures in stainless steel and oak tonneaux, then in bottle. |
| Aging | After malolactic fermentation, the wine matures in stainless steel and oak tonneaux, then in bottle. |
| Allergens | Contains sulphites |