Calderara Sottana’s soil is easily recognizable at first sight. Of all the crus of the Etna appellation it is by far the stoniest. So much so, that in the most remarkable examples you cannot see the soil for the stones: fist sized, light weight, black volcanic pumice. The word Calderara is reminiscent of “caldera” or “cauldron”, probably due to the fact that the black rocks hold the day’s heat through part of the night. The elevation is 600-700 metres. Harvest is sometime in the second to third week of October. Locally the cru has an outstanding reputation. Our Calderara Sottana is a single vineyard wine produced only from vineyards between 50-100 years old. Of all our single vineyard wines it is perhaps the most complete: much like a wide angle lens encompasses the most ample panorama, so Calderara seems to contain and display the widest spectrum of flavors, bouquets, nuances. Floral and spicy, leathery and aromatic, it delivers a wonderful filling sensation on the palate, yet stepping lightly. Don Peppino, whose devotion to Calderara led him to work our vineyards for seventy years, best describes the wines of Calderara: they are “creamy”, he says. And he’s right. Poultry, red meats, game, pasta, pecorino and bread.