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Tenuta delle Terre Nere, Etna Rosso 'Prephylloxera', 2024

Red Wine from Sicily, Italy
by Tenuta delle Terre Nere
$215.99
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These are ungrafted vines — planted before phylloxera arrived in the 1880s, never grafted onto American rootstock, and now averaging more than 140 years old. The parcel is called La Vigna di Don Peppino: eight-tenths of a hectare inside contrada Calderara at 620 meters above Randazzo, on shallow, rock-strewn volcanic soil carrying only traces of ash, the vines head-trained as alberello and modified alberello, the whole thing yielding about 4,000 bottles. Marco de Grazia has bottled it separately since 2006 and treats it exactly like his other crus — fermented in tank and barrel, 14 months in French barriques and tonneaux, a month back in steel, bottled unfined and unfiltered — so what sets it apart is the roots and the ground, not the cellar. 2024 gave the mountain its harvest back after the mildew catastrophe of 2023: a drier growing season, well-timed rain in late August and early September that drew ripening out, and a crop roughly 60 percent larger, with fruit in impeccable condition. Next to the leaner, harder-won 2023, this is the fuller and more expansive of the two current vintages — the same iron-and-ash frame with more flesh on it. It is an infant. Cellar it.

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More about Tenuta delle Terre Nere

Etna's obsession with geological purity finds its greatest expression at Terre Nere. Marc de Grazia didn't stumble onto this corner of Sicily in 2002—he engineered a masterclass in what happens when you let the volcano speak. Nearly 50 hectares of volcanic terroir, farmed with a reverence for old traditions, yielding Nerello Mascalese with an ethereal intensity that towers above most modern Italian reds. This is the wine that changed Etna from curiosity to command.

Wine Details

  • Grape Variety

    Nerello Mascalese

  • Vintage

    2024

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Earthy , Elegant , Minerally

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Bistecca alla fiorentina, braised short ribs, roast duck with cherries, mushroom-heavy pasta, or long-aged pecorino.

Tasting Profile

Red and black cherry, dried rose, tobacco, iron and smoke. Medium-bodied and concentrated with a fleshier core than the 2023, high acidity and fine, gripping tannins running through a very long finish. Needs years, or a very long decant.

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