Musmeci Etna Rosso DOC 2022 - PREPHILLOXERA

Tenuta di Fessina has decided to dedicate our Nerello Mascalese CRU to the Musmeci family, and in particular to Mr. Ignazio Musmeci, the one who for many years preserved “I Vigne di Fessina” with so much love that he allowed TF to work with vines that are over eighty years old . It is the history of this extraordinary land, with its landscapes, its colors, its civilization that is intertwined with the destiny of the people. And to that of the wine that will be born from it.

DENOMINATION: Etna Rosso D.O.C. 
VARIETAL: Nerello Mascalese 100%
ENOLOGIST/AGRONOMIST: Benedetto Alessandro

TASTING NOTES
COLOR: pale ruby with brick red shades
SCENT:  red fruit under spirit, forest floor, mentholate and balsamic, ashes, goudron, humus, licorice, tobacco, capers, rosemary
TASTE: tannic center silky and velvety, persistent acidity, goudron, glacial mint, ripe red fruit, marasca cherry, nutmeg, round finish, enveloping and complex

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: 1/2 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, 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 DATE: October
YIELD PER HA: 4.500 kg
VINIFICATION: soft destemming-crushing with rollers after a careful selection of the grapes in the vineyard and on the sorting belt in the cellar
FERMENTATION: fermentation in red with maceration on the skins for 10-15 days at a temperature between 25 and 28 ° C
TIME OF MACERATION ON THE PEELS: 10-15 days
AGING: 10 -12 months in French oak barrels of 5 hl, after another step in big oak barrels of 35 hl for 6-8 months, final aging in bottle for at least 4 years
TOTAL PRODUCTION: 10.000 bottles of 75 cl and 200 magnum of 1,5 lt