Tenuta di Fessina
Erse Etna Rosso 2024
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | Nerello Cappuccio, Nerello Mascalese |
| Aging | 24 months in tonneaux and large French oak barrels (up to 35 hl), followed by at least 12 months of bottle ageing |
- Denomination and variety: Etna Rosso DOC made from Nerello Mascalese grapes
- Historic vineyards: bush-trained vines over 90 years old at 700m on the northern slope of Etna
- Maturation: 24 months in French oak barrels followed by at least 12 months in bottle
- Aromatic characteristics: hints of violet, red fruits, pink pepper, graphite and balsamic notes
- Serving and pairings: 16–18°C after 1 hour of decanting; ideal with grilled meats and mature cheeses
Description
What kind of wine it is
Tenuta di Fessina Erse Etna Rosso is a dry red wine that expresses the authentic identity of Etna Rosso. Made from Nerello Mascalese grapes, it displays a light ruby colour and an aromatic bouquet characterised by notes of violet, red fruits, pink pepper and balsamic nuances. On the palate, it reveals a silky and enveloping texture, supported by vibrant acidity and smooth tannins, leading to a savoury finish. Its austere elegance pairs ideally with grilled meats and mature cheeses, demonstrating a remarkable ageing potential.
Where it comes from
This wine originates from the northern slope of Mount Etna, in the municipality of Castiglione di Sicilia. The grapes come from historic bush-trained vineyards, with an average age of over ninety years, situated at around seven hundred metres altitude with a north-east exposure. The Rovittello terroir is distinguished by its sandy, mineral-rich soils, formed from the lava flow of 1911. The soil composition, rich in basalt, iron and manganese, imparts a pronounced minerality and distinctive hints of graphite and earth to the wine.
How it is produced
Vinification begins in October with the manual harvest, followed by destemming and gentle pressing. Fermentation and maceration take place in stainless steel tanks at controlled temperatures for a period of six to nine days, optimally extracting colour and aromas. After the spontaneous malolactic fermentation, the wine matures for twenty-four months in French oak barrels. The production process concludes with bottle ageing for at least twelve months, essential to achieve perfect balance on the palate.
History and Curiosities
The prestigious Erse Etna Rosso 2024 originates from historic bush-trained vines of over 90 years, rooted at 700 metres above sea level on the volcanic soils of Rovittello. The result of Tenuta di Fessina's vision, this wine expresses the authentic character of the volcano, drawing strength from the sandy “sciare” left by the 1911 eruption, rich in iron and basalt. A meticulous ageing in wood ennobles a silky sip with refined austerity; awarded 92 points by James Suckling, this red proves to be a masterpiece of excellent longevity and mineral charm.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2007
- Oenologist: Alessandro Benedetto, Jacopo Maniaci
- Bottles produced: 80.000
- Hectares: 15
The project took shape in 2007 when the Tuscan producer Silvia and her husband Roberto purchased an old Nerello Mascalese vineyard dating back to the last century. Read more
| Name | Tenuta di Fessina Erse Etna Rosso 2024 |
|---|---|
| Type | Red still |
| Denomination | Etna DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | Nerello Cappuccio, Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Tenuta di Fessina |
| Story | History and Curiosities The prestigious Erse Etna Rosso 2024 originates from historic bush-trained vines of over 90 years, rooted at 700 metres above sea level on the volcanic soils of Rovittello. The result of Tenuta di Fessina's vision, this wine expresses the authentic character of the volcano, drawing strength from the sandy "sciare" left by the 1911 eruption, rich in iron and basalt. A meticulous ageing in wood ennobles a silky sip with refined austerity; awarded 92 points by James Suckling, this red proves to be a masterpiece of excellent longevity and mineral charm. |
| Origin | Castiglione di Sicilia (CT) |
| Soil composition | Suoli sabbiosi, ricchi di scheletro e cenere vulcanica di colore scuro tipiche delle colate dell'Etna. |
| Cultivation system | Bush vines with a square planting layout |
| Plants per hectare | 8000 plants per hectare |
| Yield per hectare | 80 quintals/ha |
| Harvest | October |
| Fermentation temperature | 23–26°C |
| Fermentation | 6–9 days |
| Production technique | Manual harvest in perforated crates; selection, destemming and gentle crushing; fermentation and maceration on the skins for 6–9 days at controlled temperature in stainless steel tanks; spontaneous malolactic fermentation; ageing for 24 months in tonneaux and large French oak barrels, then at least 12 months in bottle. |
| Wine making | Hand-harvested grapes, carefully selected, destemmed and gently pressed. Fermentation and maceration on the skins for 6–9 days at a controlled temperature (23–26°C) in stainless steel tanks to extract colour and aromas. Spontaneous malolactic fermentation. |
| Aging | 24 months in tonneaux and large French oak barrels (up to 35 hl), followed by at least 12 months of bottle ageing |
| Total acidity | 5.5 gr/L |
| PH | 3.4 |
| Residual sugar | 3.0 gr/L |
| Dry extract | 22.5 gr/L |
| Allergens | Contains sulphites |