Tenuta delle Terre Nere Etna Rosso Santo Spirito 2011 Front Label
Tenuta delle Terre Nere Etna Rosso Santo Spirito 2011 Front Label

Tenuta delle Terre Nere Etna Rosso Santo Spirito 2011

  • RP95
  • JS95
  • WS90
750ML / 0% ABV
Other Vintages
  • JS95
  • JS97
  • RP92
  • WS92
  • JD91
  • RP94
  • WS91
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750ML / 0% ABV

Winemaker Notes

Colour: intense ruby

Nose: intense, complex, very feminine, richly floral

Flavour: ample, velvety and of creamy persistence

Food matches: meat, seasoned cheese

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2011 Etna Rosso Santo Spirito is slightly softer and more expansive when compared to the other single-vineyard expressions from this estate. Tannins have been incredibly well-managed and integrated within the bolder, darker quality of fruit on display. The 2011 vintage presents upfront and accessible characteristics that bode well for medium-term consumption.
JS 95
James Suckling
Amazing aromas of tangerines, strawberries and blueberries with hints of volcanic ash. Full body, round and velvety tannins and a fresh finish. Want to drink this now but should really wait a couple of years. Best ever from this vineyard.
WS 90
Wine Spectator
Accents of smoke and cured tobacco lace the black currant coulis and dried strawberry fruit in this elegant red, while refined tannins and hints of leather and black olive emerge on the finish. Drink now through 2021. 458 cases made.
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Tenuta delle Terre Nere

Tenuta delle Terre Nere

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Tenuta delle Terre Nere, Italy
Tenuta delle Terre Nere  Winery Image

Tenuta delle Terre Nere is the fruit of over 30 years of passion and work in the world of fine wine.

And an extraordinary location, as well - this "island within an island" that is the Etna. A place where nature is prodigal but also severe. And here they try with all their heart to express as purely as possible the refined and multifaceted microcosm of this ancient volcanic land. With respect, care and hard farm work, always in organic balance.

The estate's philosophy is simple. Given an extreme climate, in order to obtain the best and most consistent ripening, our attention must focus on vineyard management. The finest workmanship in all aspects of viticulture is the first thing that sets them apart. And what enables them, bringing home exceptionally fine grapes, not to be invasive in their cellar work. A work best described as aimed above all at expressing the character of their varieties in their specific terroir.

A great team, a delicate hand and a heightened sensibility, as well. And their ideals, that drive them to give the best of ourselves in quest, not of perfection, but of the ideal bond between what nature gives us and that which our sensitivity, experience and imagination suggests.

All this sets them apart.

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A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

Though most think of the climate here as simply hot and dry, variations on the sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieites or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

EWLITTNRRSP11_2011 Item# 132594

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