Tenuta di Fessina
Etna Bianco Superiore Il Musmeci 2023
| Denomination | DOC Etna Bianco Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Carricante |
| Aging | 10–12 months in 5 hl French oak tonneaux, followed by transfer to a large 35 hl French oak cask for 6–8 months, with final ageing in bottle for a minimum of 4 years. |
- Name and grape variety: Etna Bianco Superiore DOC 2023, Carricante, 12.5% vol
- Origin and altitude: Milo, Contrada Caselle, volcanic soils, east-facing, 900 metres
- Maceration and fermentation: skins for 10–15 days at 25–28 °C for extraction and structure
- Extended ageing: 2 years in steel, oak in tonneaux and large cask, then in bottle
- Serving and pairings: 8–10 °C; ideal with fish and cheeses; ageing potential of 5–10 years
Description
What kind of wine it is
Etna Bianco Superiore Il Musmeci from Tenuta di Fessina is a still wine that encapsulates the vibrant soul of the volcano. Made from Carricante grapes in the Etna Bianco Superiore area, it combines mineral tension with significant structure. It appears a straw yellow colour with bright greenish highlights. On the nose, it reveals a refined bouquet with notes of aromatic herbs, lemon thyme and citrus, enhanced by hints of wax and vanilla. On the palate, it is complex and vertical, characterised by a sharp sip that leads to a persistent savoury finish, perfect for accompanying fish dishes and refined cheeses.
Where it comes from
This white originates in Milo, in the renowned Contrada Caselle, from vineyards situated at nine hundred metres altitude with an eastern exposure. The microclimate of the eastern slope, marked by abundant rainfall and extreme conditions, allows for a slow and late ripening of the grapes. The volcanic soils, rich in minerals, pumice and fine ash, have a subacid reaction that gives the wine extraordinary natural acidity. Low yields and organic and sustainable agricultural management ensure a rigorous profile with great personality.
How it is produced
Production begins with harvesting in October, followed by skin maceration to give the must more body. Fermentation and the initial two-year maturation phase take place in stainless steel, preserving the freshness of the Carricante grapes. The wine then matures in French oak, moving from tonneaux to large barrels to enrich its aromatic complexity. The process concludes with a long rest in bottle of at least four years, a crucial step to ensure this wine has remarkable ageing potential.
History and Curiosities
Musmeci 2023 embodies the true magic of the eastern slopes of Etna, originating from majestic century-old bush-trained vines at an altitude of 900 metres. This precious Carricante, crafted by Tenuta di Fessina, draws its lifeblood from volcanic soils rich in pumice, ash, and lapilli. Careful vinification, combining prolonged skin maceration with a lengthy maturation in steel, wood, and at least four years in bottle, results in a white wine of vibrant complexity, deeply elegant and extraordinarily long-lived.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
05 - 10 years
- Start up year: 2007
- Oenologist: Alessandro Benedetto, Jacopo Maniaci
- Bottles produced: 80.000
- Hectares: 15
The project took shape in 2007 when the Tuscan producer Silvia and her husband Roberto purchased an old Nerello Mascalese vineyard dating back to the last century. Read more
| Name | Tenuta di Fessina Etna Bianco Superiore Il Musmeci 2023 |
|---|---|
| Type | White green still |
| Denomination | Etna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Carricante |
| Country | Italy |
| Region | Sicily |
| Vendor | Tenuta di Fessina |
| Story | History and Curiosities Musmeci 2023 embodies the true magic of the eastern slopes of Etna, originating from majestic century-old bush-trained vines at an altitude of 900 metres. This precious Carricante, crafted by Tenuta di Fessina, draws its lifeblood from volcanic soils rich in pumice, ash, and lapilli. Careful vinification, combining prolonged skin maceration with a lengthy maturation in steel, wood, and at least four years in bottle, results in a white wine of vibrant complexity, deeply elegant and extraordinarily long-lived. |
| Origin | Milo, Contrada Caselle |
| Climate | High rainfall area with extreme soil and climate conditions |
| Soil composition | Volcanic soils with various layers of minerals and salts, pumice, lapilli and fine, light ash; subacid reaction; particularly fertile and capable of producing a very high total acidity |
| Yield per hectare | 4000 kg/ha |
| Harvest | October |
| Fermentation temperature | 25-28 °C |
| Production technique | Maceration on the skins (10–15 days); fermentation and ageing in stainless steel; subsequent ageing in tonneaux and large oak barrels; final ageing in bottle |
| Wine making | Fermentation and maturation for two years in stainless steel; fermentation temperature 25–28 °C; maceration on the skins for 10–15 days; followed by six months maturation in tonneaux and bottle ageing for at least two years (technical sheet: minimum 4 years). |
| Aging | 10–12 months in 5 hl French oak tonneaux, followed by transfer to a large 35 hl French oak cask for 6–8 months, with final ageing in bottle for a minimum of 4 years. |
| Allergens | Contains sulphites |