The LAENEO from ambitious winery Tenuta di Fessina – another great red wine from this top producer. A wine made from selected grapes from almost 50 years old vines grown on the south-western slopes of Mount Etna. A mineral, savory and spicy ruby red wine packed with tastes of ripe fruit of plums, sour cherries and wild berries,
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|Producer||Tenuta di Fessina|
|Wine style||Dry red wine|
|Maturation||Ageing in the bottles for at least 12 months|
|Bouquet||Mineral, incense, pepper, cinnamon, plums, carob.|
|Taste||Ripe plums and sour cherries, black pepper, wild berries, savory.|
|Pairs with||Red meats, game, mature cheeses. Serving temperature 16-18 °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 LAENEO red wine is made from Nerello Cappuccio grapes in vineyards, which soil is composed mainly of clayey particles, lapilli leftovers, sand and volcanic ash. There are small fractions of potassium, basaltic lavas and ancient tuffs. The vines are almost 50 years old and grow at an altitude of 900 m. near Biancavilla on the southwestern slopes of Mount Etna, a quite small region for wine production on Etna.
The grapes were manually harvested, carefully sorted followed by a soft destemming-crushing. After a cold pre-maceration to maximiza the extraction of perfumes for 2-3 days the wine was fermented and macerated on the skins for 5-7 days at controlled temperature in stainless steel tanks followed by ageing for at least 12 months in the bottles.
Longevity 5-10 years.