Tenuta delle Terre Nere San Lorenzo Etna Rosso Grand Cru DOC 2020
Etna Rosso San Lorenzo comes from 4 hectares of vineyards in the district of the same name in the municipality of Randazzo. The vines are more than 70 years old, the altitude is 750 meters above sea level, and the soil is almost pure volcanic sand. Estimated production is about 60 hl. The terroir of the San Lorenzo district originated from lava flows and volcano-clastic deposits related to the effusive and explosive activity of the Ellittico eruptive center , approximately between 60,000 and 15,000 years ago. Although very young in geological terms, the soil of the Elliptic is the oldest surface layer where planting is possible. The reason is simple: millennia of lava flows have buried The oldest soils, leaving, in fact, only small and rare portions of the Ellithic soil. On the northern slope of Etna there are four or five Contrade that have “elliptical terroir.” Three soils, however, are spurious in that the igneous nature of the Ellittico was mixed with alluvial soils of sedimentary nature due to the overflow of the Alcantara River. On the northern slope of Etna only two Contrade out of hundreds and hundreds are “pure” Elliptic terroir: Calderara and San Lorenzo. The wine from this cru is particularly rich, fruity and with very soft tannins, making it velvety and voluptuous on the palate.
Denomination: Etna Rosso D.O.C.
First vintage produced: 2015
Production area: contrada San Lorenzo, municipality of Randazzo (Catania)
Grape varieties: 98% Nerello mascalese, 2% Nerello cappuccio
Vineyard area: 8 ha
Yield per hectare: 5 tons/ha
Soil characteristics: volcanic, volcanic ash with black pumice and volcanic rock
Exposure: north slope of Etna at 700-750 meters above sea level.
Average age of vines: 50 to 100 years old
Breeding: traditional Etnean sapling converted to espalier
Harvest period: first decade of October
Vinification: temperature-controlled alcoholic fermentation (28-30°C)
Aging: spontaneous malolactic fermentation and maturation in barriques, tonneaux and large barrels (10-30 hl) of French oak (20% new wood).
Bottling after 16-18 months of aging in wood and 1 month of aging steel
Appearance: faint ruby with mahogany highlights
Nose: intense, with hints of ripe fruit and spicesFlavor: structured and full, with tannins present but softBenchings: meats, aged cheeses
Recommended serving temperature: 18-20° C
Alcohol content: 14.5 percent
Annual production: 9,400 bottles (0.75 l)