Tenuta di Fessina
Etna Rosso il Musmeci 2024
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nerello Mascalese |
| Aging | 10–12 months in 5 hl French oak tonneaux; followed by 6–8 months of ageing in 35 hl French oak casks; final bottle ageing for a minimum of 4 years |
- Grape variety/Appellation: Etna Rosso DOC (Controlled Designation of Origin), 100% Nerello Mascalese
- Volcanic origin: Rovittello at 700 metres, north-eastern slope; 83-year-old vines
- Bouquet and palate: notes of red fruit, mint and ash; silky tannins, lively acidity
- Vinification/Ageing: 10-15 days on the skins, French oak and 4 years in the bottle
- Serving: decant for 1 hour; ideal with pork and mature cheeses; 13.5% vol
Description
What type of wine it is
Etna Rosso il Musmeci from Tenuta di Fessina is a Sicilian red wine produced entirely from Nerello Mascalese grapes grown on the slopes of the volcano. Belonging to the renowned Etna denomination, this wine is distinguished by its pale ruby colour and a vibrant acidity balanced by a silky tannic texture. Its structured and complex profile, enriched by hints of ripe red fruit and nuances of ash, reflects a meticulous winemaking process and a long ageing in French oak barrels which ensures extraordinary longevity.
Where it comes from
The grapes come from Rovittello, a sub-zone located on the north-eastern slope of the Mount Etna volcano in Sicily. The vineyards stand at seven hundred metres above sea level on volcanic soils and enjoy a favourable north-east exposure, with significant slopes that encourage optimal ripening. This area is home to vines over eighty years old, capable of yielding bunches with extraordinary aromatic concentration. This peculiar territorial environment, characterised by mineral-rich soils, gives the fruit a remarkable freshness, clearly defining the rigorous and distinctive profile of the wine.
How it is produced
Production begins in October with the harvest and a rigorous selection of the bunches, followed by soft de-stemming and crushing. The must undergoes fermentation at a controlled temperature, accompanied by maceration on the skins lasting fifteen days to extract colour and structure. Subsequently, the wine matures in French oak barrels, acquiring great depth and softness. The process concludes with further bottle ageing lasting at least four years, an essential step to reach full expressive maturity.
History and trivia
This 100% Nerello Mascalese Cru represents a heartfelt tribute to the Musmeci family, careful guardians of an invaluable heritage consisting of eighty-three-year-old vines located in Rovittello. Etna Rosso Il Musmeci profoundly reflects the authentic winemaking tradition of the Sicilian volcanic territory, carrying forward a history of passion and agricultural dedication. Its excellence is internationally recognised with an award of 94 points from James Suckling.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 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 Etna Rosso il Musmeci 2024 |
|---|---|
| Type | Red green still |
| Denomination | Etna DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Tenuta di Fessina |
| Story | History and trivia This 100% Nerello Mascalese Cru represents a heartfelt tribute to the Musmeci family, careful guardians of an invaluable heritage consisting of eighty-three-year-old vines located in Rovittello. Etna Rosso Il Musmeci profoundly reflects the authentic winemaking tradition of the Sicilian volcanic territory, carrying forward a history of passion and agricultural dedication. Its excellence is internationally recognised with an award of 94 points from James Suckling. |
| Origin | Rovittello (Catania), on the north-eastern slopes of Mount Etna |
| Yield per hectare | 5,000 kg per hectare |
| Harvest | October |
| Fermentation temperature | 25 to 28 °C |
| Fermentation | 10–15 days |
| Production technique | Fermentation at 25–28 °C with maceration on the skins for 10–15 days; gentle destemming and crushing with rollers. |
| Wine making | Harvest in October with a rigorous selection of the grapes; gentle destemming and crushing; fermentation at a controlled temperature (25–28 °C) with maceration on the skins for 10–15 (up to 15) days; ageing in French oak (tonneaux and casks) and a prolonged rest in the bottle for at least 4 years. |
| Aging | 10–12 months in 5 hl French oak tonneaux; followed by 6–8 months of ageing in 35 hl French oak casks; final bottle ageing for a minimum of 4 years |
| Allergens | Contains sulphites |