Erse Etna DOC Rosato 2023

"Erse, the call of the sunrise and the dew at dawn. The blue of the drops of the dew. The blue of the sky of Etna."

It comes from predominantly Nerello Cappuccio grapes and a lower percentage of Nerello Mascalese from our Rovittello vineyards. The grapes are vinified separately with cold maceration to capture color and aromas. They are then brought together for alcoholic fermentation and subsequent refinement in stainless steel tanks. The fruit and fragrance enhance the freshness and flavor of the volcano’s grapes.

DENOMINATION: Etna Rosato D.O.C.
VARIETALS: Nerello Mascalese, Nerello Cappuccio
ENOLOGIST / AGRONOMIST: Benedetto Alessandro

TASTING NOTES
COLOR: pale rosè
SCENT: dry flowers, sour cherry, pomegranade, acacia honey
TASTE: complex, fresh and with an intense and well-balanced acidity. A structured and ample rosé, savory and mineral, with a long and persistent finish.

CHARACTERISTICS OF THE PRODUCTION AREA
PRODUCTION AREA: Rovittello, Fessina has a particular position: the semicircular skiing that surround the vineyard creates a microclimate that allows the grapes to ripen slowly and completely, giving the wine unique elegance and complexity that are refined in the bottle giving austerity and longevity. A singularity among the wines of the northern part of the "Muntagna" that does not give anything to the muscularity and all to the fineness.
VINEYARD SURFACE: 1 ha
AGE OF THE VINEYARD: 2007
EXPOSITION: North-East
ALTITUDE : 700 mt. above the sea level
SOIL COMPOSITION: Rovittello, the pulsating heart of Fessina, is gathered between two semi-circular lava flows, a nest that brings to mind the ancient concept of French clos. The soil is fine and deep, composed mainly of pumice, fine destructured clays and ancient powders. The terroir has centenarians rootstocks, mainly consisting of Alberelli of Nerello Mascalese, a small portion of Nerello Cappuccio and some plants of Carricante and Minnella. Terraces mark the centuries dividing the various genotypes and the various ages. This cauldron of biodiversity is revealed hidden, an amphitheater that protects and develops a unique specificity that gives it feminine, irony and finely spicy notes. The approximately 8000 plants per hectare and the difference of genotypical character and age are a clear symbol of peasant agriculture on the volcano, made of ancient handmade vineyards, tradition and history.
HARVEST TIME: October
YIELD PER HA: 6.000 kg
VINIFICATION: soft de-stemming and crushing with rollers after a careful selection of the grapes in the vineyard and on the sorting belt in the cellar.
PRE-MACERATION ON THE PPELS: cold pre-maceration on the peels for 2-14 °C for 12 hours.
FERMENTATION: beginning of the fermentation with hat raising and continuation of the same in stainless steel.
TOTAL PRODUCTION: 5.000 bottles of 0,75 cl