Erse Etna DOC Rosso 2022

"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."

Etna DOC Rosso, from a blend of Nerello Cappuccio and Nerello Mascalese, is the photograph of the traditional Etna vineyard, the most fragrant Etna DOC of Fessina, dedicated to the Greek goddess of dew. A “morning wine” for its strong fruit and pleasant freshness, born from a vineyard facing east, therefore sheltered from the afternoon heat. Elegance and strong territoriality are the two main qualities. Full-bodied and silky, it satisfies the taste of those looking for a daily wine with the strength of Nerelli and immediate enjoyment.

DENOMINATION: Etna Rosso D.O.C.
VARIETALS: Nerello Mascalese 90%, Nerello Cappuccio 8%, Minnella, Carricante 2%
ENOLOGIST / AGRONOMIST: Benedetto Alessandro

TASTING NOTES
COLOR: light ruby
SCENT: wild berries , coriander, cloves, pimento and pink pepper
TASTE: austere and soft tannins. Round and spicy, erse tells and old story about Etna winemaking, where for hundread years the red grapes has been mixed with the white ones, a marriage between indigenous varieties. A pciture of our meltin pot vineyard where tastes and roots are melted together, giving a feminine complexity.

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: 6 ha
AGE OF THE VINEYARD: 1950
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.
FERMENTATION: fermentation with controlled temperature maceration in stainless steel tanks.
TIME OF MACERATION ON THE PEELS: 6 to 9 days of maceration depending on the vintages, fermentation temperatures between 23 and 26 ° c to extract color and perfumes.
AGING: aging in bottle for at least one year.
TOTAL PRODUCTION: 25.000 bottles of 0,75 cl