A’Puddara from ambitious winery Tenuta di Fessina – another great wine from this top producer. A wine made from selected Carricante grapes from almost 70 years old vines grown on the south-western slopes of Mount Etna. A mineral, buttery and lightly salty straw yellow wine with a fine acidity and a savory and marine finish.
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|Producer||Tenuta di Fessina|
|Classification||Etna Bianco D.O.C.|
|Wine style||Dry white wine|
|Maturation||Refined on the lees for 6-8 months in 3500 liter French oak barrels|
|Bouquet||Orange zest, mango, broom, aromatic herbs.|
|Taste||Vertical minerality, fine acidity, lemon peel, tropical fruit. Candied entry with buttery notes and a savory and marine finish, saltiness.|
|Pairs with||Light starters and main courses based on fish. serving temperature 10-12° 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 A'Puddara white wine is made from Carricante 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 70 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 soft pressing with separation of the musts by cold static decantation. Then direct fermentation in 3500 liter French oak barrels and refining on the lees for 6-8 months in the oak barrels.
Longevity 5-10 years.