Il Musmeci Etna Rosso Riserva from ambitious winery Tenuta di Fessina is the top wine from this producer. A wine made from selected grapes from 80 years old vines grown on the northern slopes of Mount Etna. A silky and velvety pale ruby red wine, packed with ripe fruit.
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|Producer||Tenuta di Fessina|
|Classification||Etna Rosso D.O.C.|
|Wine style||Dry red wine|
|Maturation||10 -12 months in 5 hl French oak tonneaux, next pass in large 35 hl French oak barrels for 6-8 months, final ageing in bottle for at least 4 years.|
|Bouquet||Red fruit under spirit, forest floor, mentholate and balsamic, ashes, goudron, humus, licorice, tobacco, capers, rosemary|
|Taste||Tannic center silky and velvety, persistent acidity, goudron, glacial mint, ripe red fruit, marasca cherry, nutmeg, round finish, enveloping and complex|
|Pairs with||Tasteful dishes with meat, grilled meat, aged cheeses. Serving temperature 18-20°C|
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 Il Musmeci is made from Nerello Mascalese grapes from a single vineyard with sandy lava soil and more than 80 years old plants 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. Fermentation and maceration on the skins for 10-15 days at controlled temperature in stainless steel tanks followed by ageing for 10 -12 months in French oak barrels of 5 hl. Then in large oak barrels of 35 hl for 6-8 months and final ageing in the bottle for at least 4 years.
Longevity 10-15 years.