Erse - Etna Rosso D.O.C. - Tenuta di Fessina

The Erse Etna Rosso from ambitious winery Tenuta di Fessina – is another great wine from this top producer. A wine made from selected grapes from almost 70 years old vines grown on the northern slopes of Mount Etna. A round and spicy ruby red wine with soft and austere tannins and packed with ripe fruit.



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Data sheet

ProducerTenuta di Fessina
ClassificationEtna Rosso D.O.C.
Wine styleDry red wine
Grapes Nerello Mascalese 90%, Nerello Cappuccio 8%, Minnella, Carricante 2%
MaturationBottle ageing for at least 12 months
BouquetWild blackberries, coriander, cloves, allspice and pink pepper
TasteSoft and austere tannins. Round and spicy,
Pairs withMain courses of meat, duck and aged cheeses such as pecorino. Serving temperature 16-18 C
Alcohol13% vol.
Volume0,75 l

More info

Silvia Maestrelli is the owner and winemaker at Tenuta di Fessina. Her desire was from the beginning, to create “a place of beauty, between earth and spirit”, more than a cellar in the strict sense in which people, skills and energies converged, which in turn merged to enrich the estate’s intangible heritage, made up of relationships, exchanges and both professional and human ideas around the culture of wine and good living.

A pioneer and women among the producers who have given new impetus to enology on Etna, she arrived on Etna in 2006 and gave birth to the Tenuta di Fessina. A project in which the sensitivity of a “feminine” oenological vision, combined with the unquestioned technical skills of consultants and collaborators, has resulted in just 10 years to develop one of the most successful and recognizable cellars in the Etna area.

The Erse red wine is made from a blend of typical Etna grapes, but mainly Nerello Mascalese in vineyards, which soil is fine and deep, composed mainly of pumice, fine unstructured clays and ancient powders from the lava, the vines are almost 70 years old and grow at an altitude of 700 m. outside of Rovitello near Castiglione di Sicilia.

The grapes were manually harvested, carefully sorted followed by a soft destemming-crushing. The fermentation and maceration on the skins for 6-9 days at controlled temperature in stainless steel tanks followed by ageing for at least 12 months in the bottles.

Longevity 5-10 years.



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