Erse Contrada Moscamento 1911 - Rosso DOC
Erse Contrada Moscamento 1911 - Rosso DOC
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"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."
Eruzione 1911 is a selection from old trees located close to a volcanic sciara rich in basalt, iron and manganese, with this Cru we want to give a frame of a single fragment, unique in terms of micro-climate and expression. The vinification and refinement process lasts 24 months in Tonneaux and Large French Oak Barrels, then 12 months in the bottle to guarantee finesse and structure. Balsamic and fresh notes of undergrowth, Mediterranean scrub and spices stand out on the nose for a Nerello with great aging potential, profound and austere in its feminine elegance.
VARIETAL: Nerello Mascalese 100%
ENOLOGIST / AGRONOMIST: Benedetto Alessandro
TASTING NOTES
COLOR: light ruby
SCENT: violet, ink, pink pepper, iron and wild red berries.
TASTE: round and soft tannins. Spicy and velvety, with high vertical acidity and a sweet, herbaceous and persistent finish.
CHARACTERISTICS OF THE PRODUCTION AREA
PRODUCTION AREA: Rovittello Eruzione 1911
Fessina has a particular position: the semicircular lava flow that surround the vineyard creates a microclimate that allows the grapes to ripen slowly and completely, giving to the wines unique elegance and complexity that are refined in to the bottle with austerity and longevity. A singularity it is added by the 1911 eruption of Mt. Etna, which is the selection area for our new Erse, that is harvested by hand from old bush vines, that develops their roots on a light volcanic and alluvional soil, rich in pumice and basalt, very sandy and able to give us wines which are rich in elegance, complexity and a true portrait of our terroir.
VINEYARD SURFACE: 1/2 ha
AGE OF THE VINEYARD: 1932
EXPOSITION: North-East
ALTITUDE: 700 mt. above 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 and fine clay. 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 DATE: October
YIELD PER HA: 5.000 kg
VINIFICATION: soft destemming 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 French oak tonneaux and 35hl barrels for 24 months, plus 12 months in bottle.
TOTAL PRODUCTION: 3.300 bottles of 0,7 cl
