Both Calogero and Rita Statella are born and raised on the Etna, so they have grown up in the land of the lava ash and black soils. Although Calogero has been the winemaker in the cantina at the region’s revered and groundbreaking Tenuta delle Terre Nere since 2003, their dream has always been to purchase a small plot of land for his own-family-vineyard. Here is the result.
90% Nerello Mascalese, 10% Nerello Cappuccio organically grown in volcanic ash and fist size rocks at 765 meters in altitude. Fermentation/maceration lasts 10-15 days. The wine ages in second and third used French oak tonneau for 10 months before bottling. 400 cases produced.
The 2017 is a bit fuller and richer than the debut release 2016 (see below), but still has the stamp of gunpowder and iodine minerality, and braised meat attributed from the ancient lava flows of Mt Etna.
“Bright red-ruby. Very aromatic nose of sweet spices and riper red cherry, with flashes of raspberry liqueur and strawberry jam thrown in for good measure. Enters round, luscious and with outstanding inner-mouth perfume, then risingly tannic on the classically dry, mouth coating finish. Improves markedly in the glass, showcasing a combination of minerals and of red fruit cocktail. Aged roughly ten months in used oak tonneaux, this ought to age well. From a fifteen year old vineyard of roughly 90% Nerello Mascalese and 10% Nerello Cappuccio in the Solicchiata area. Only 5,000 bottles made; outstanding first time wine from Calogero Statella, technical director at Tenuta delle Terre Nere. A star is born.” – 93 points, 2016 Famiglia Statella Pettinociarelle Etna Rosso – Vinous (09/14/2017)
“Round and well-knit, this medium-bodied version features supple tannins that provide definition for flavors of dried cherry, baked plum, grilled herb and smoky mineral. Spiced finish. Best from 2021 through 2025. 375 cases made, 150 cases imported. – 90 points, Wine Spectator — AN