Tenuta Delle Terre Nere Etna Rosato (750ml)

  • Wine Type

    Rose Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region


  • Grape

    Nerello Mascalese

  • Farming Method

    OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More

  • ABV


  • Food Pairing

    AntipastiCold SaladsSeafood

Tenuta delle Terre Nere is an estate located on the northern slopes of Etna, within the hilly belt that extends between Solicchiata and Randazzo, historically the area recognized as the finest in the appellation for fine red wines. Marco De Grazia owns this iconic Etna estate and released its first commercial vintage in 2002 making them a pioneer in the region.  The estate consists of approximately 45 hectares divided into 29 plots and in nine “contradas” (sub-zones/crus).  The soils differ very much from cru to cru, and even within the crus themselves. The same is true of the altitudes and age of the vines; the vineyards are mainly between 600 and 1000 metres above sea level and the vines between 50 and 100 years old. 

He is fortunate to own a small plot, less than one hectare of vines, that is over 140 years old! These ancient vines survived phylloxera, and are therefore ungrafted.  

Tasting Notes

Onion skin colour with typical aromas of red fruit; cherry and ripe strawberry.  The palate is fresh, lively with good fruit concentration and a dry crisp finish. Enjoy with Mediterranean inspired antipasti and with all types of seafood. 


Marco de Grazia never thought he would produce a rosé at his estate, but in 2006 he gave in to his young daughter’s wishes to have something pink and this rosato has become a classic wine in their portfolio.  The grapes are sourced from the townships of Randazzo and Castiglione di Sicilia (Catania) on the northern slopes of Mount Etna, from 600 up to 900 meters a.s.l.  It is 100% Nerello Mascalese from the youngest vines in all the vineyards of the estate (between 25 and 60 years old).  The grapes are harvest in the first half of October, softly pressed and fermented at low temperature in stainless steel vats.  

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