Girolamo Russo
Etna Rosso Calderara Sottana 2022
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 94% Nerello Mascalese, 6% Nerello Cappuccio |
| Aging | 18 months of ageing in used tonneaux. Minimum 6 months of ageing in the bottle. |
- Name and vintage: Etna Rosso DOC 2022, still red wine with 14.5% alcohol
- Grape variety: 94% Nerello Mascalese and 6% Nerello Cappuccio
- Vineyard and terroir: 700 metres, Contrada Calderara Sottana, sandy volcanic soil
- Vinification: 15 days of maceration with indigenous yeasts at 28–30 °C
- Ageing and profile: 18 months in used tonneaux and 6 months in bottle; notes of blackberry and morello cherry
Description
What kind of wine is it
Calderara Sottana is a still red wine produced by Girolamo Russo in the Etna Rosso area. It is created from a harmonious blend of Nerello Mascalese and Nerello Cappuccio, fully expressing its volcanic identity. In the glass, it displays an intense ruby red colour, accompanied by a complex bouquet of blackberry, currant, morello cherry and delicate Mediterranean herbs. On the palate, it is broad and elegant, supported by a fresh and vibrant sip that leads to a remarkable persistence of flavour. Its energy ensures a complex aromatic profile of great finesse, capable of enhancing the typical and defined characteristics of Etna wines.
Where does it come from
This Etna Rosso originates at 700 metres above sea level, on the northern slope of the volcano in the Randazzo area. The vines grow on sandy, mineral-rich volcanic soil, which imparts a taut and clear flavour profile. The fifty-year-old plants are trained using the alberello method and the modified alberello with trellis. The altitude and particular exposure preserve the aromatic freshness of the grapes, which benefit from low yields to infuse the glass with all the volcanic minerality and the authentic essence of the terroir.
How is it produced
The harvest begins in the second half of October. Vinification proceeds with a spontaneous fermentation carried out by indigenous yeasts and a fifteen-day maceration on the skins. Afterwards, the wine rests for eighteen months in used barrels, harmonising its profile without ever overpowering the primary notes of the grape varieties. A further six months of bottle ageing completes the process. This careful maturation process enhances the acidic vein and elegant texture, offering a deep, dynamic sip with pure territorial character.
History and Curiosities
The Calderara Sottana by Girolamo Russo is a multi-award-winning Etna Rosso DOC that encapsulates the volcanic essence of the northern slope. Produced from fifty-year-old vines grown at an altitude of 700 metres, this elegant blend of Nerello Mascalese and Nerello Cappuccio ferments spontaneously with indigenous yeasts. Careful ageing in tonneaux imparts a vibrant, fresh and persistent sip, enriched by intense aromas of blackberry and Mediterranean scrub. An outstanding wine praised by critics, perfect for those seeking structure and complexity.
Awards
-
2022
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2022
94/100
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.
-
2022
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2022
3One of the most prestigious wine guides in Italy.
-
2022
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2022
3Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2005
- Oenologist: Emiliano Falsini
- Bottles produced: 70.000
- Hectares: 18
This is the north face of Europe’s largest active volcano, Mount Etna, in the north-eastern corner of Sicily.
The Russos have 26 hectares of land in and around Passopisciaro, with 15 hectares of vineyards surrounded by olive and hazelnut groves. The vineyards are high up, between 650 and 780 metres above sea level, inland from the beautiful town of Taormina. Many of the free-standing bush vines are over 80 years old, surviving in harmony with Etna’s black, mineral-rich volcanic soil.
Giuseppe works the vineyards organically and makes the wines himself. He vinifies each parcel separately, seeking out their individual identities in a series of wines that reflect the diverse character of their terroirs.
Some lava flows are very recent, too recent even to plant on.
The area is broken up into sectors known as ‘contradas’. Each contrada has a name and is linked to one of Etna’s townships. Read more
| Name | Girolamo Russo Etna Rosso Calderara Sottana 2022 |
|---|---|
| Type | Red green still |
| Denomination | Etna DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 94% Nerello Mascalese, 6% Nerello Cappuccio |
| Country | Italy |
| Region | Sicily |
| Vendor | Girolamo Russo |
| Story | History and Curiosities The Calderara Sottana by Girolamo Russo is a multi-award-winning Etna Rosso DOC that encapsulates the volcanic essence of the northern slope. Produced from fifty-year-old vines grown at an altitude of 700 metres, this elegant blend of Nerello Mascalese and Nerello Cappuccio ferments spontaneously with indigenous yeasts. Careful ageing in tonneaux imparts a vibrant, fresh and persistent sip, enriched by intense aromas of blackberry and Mediterranean scrub. An outstanding wine praised by critics, perfect for those seeking structure and complexity. |
| Origin | Contrada Calderara Sottana (Randazzo), northern slopes of Mount Etna |
| Climate | Altitude: 700 m a.s.l.; exposure: northern slopes of Mount Etna |
| Soil composition | Volcanic, sandy soil, rich in minerals |
| Cultivation system | Bush vine and "modified" bush vine trained as an espalier |
| Plants per hectare | 4500 |
| Yield per hectare | 30 q/ha |
| Harvest | Second half of October |
| Fermentation temperature | 28-30 °C |
| Fermentation | 15 days |
| Production technique | Skin maceration; spontaneous fermentation with indigenous yeasts; ageing in used tonneaux and in bottle |
| Wine making | 15 days of maceration on the skins; spontaneous fermentation with indigenous yeasts; 18 months of ageing in used tonneaux; a minimum of 6 months of ageing in bottle. |
| Aging | 18 months of ageing in used tonneaux. Minimum 6 months of ageing in the bottle. |
| Allergens | Contains sulphites |