In front and to the right to the Terre Nere cellar in Calderara Sottana there are two parcels, in a larger vineyard that have survived phylloxera at the Northern slope of Mount Etna, at 600m above sea level. They, therefore, are over 130 years old and stand on their original rootstock. The soils are volcanic, shallow and rich in rocks with traces of ash. These parcels yielded a wine of such unearthly finesse that seemed to feed on heavenly pastures: the quintessence of Caldera.
Fermentation is completed under a controlled temperature (28-30° C). Malolactic fermentation is spontaneous and ageing in French oak barriques and tonneaux for 16-18 months, followed by one month of ageing and stabilization in steel.
The Prephylloxera is intense ruby with mahogany hues. It is complex on the nose, with notes of wildflowers, red fruits and noble spices. The flavours are concentrated but also balanced and elegant at the same time, a long-lasting pleasure. It pairs with red meat, game, seasoned cheese. The winemaker recommends decanting this wine.