IL MUSMECI ROSSO RISERVA SPECIALE DI ROBERTO SILVA
OUR WINES
We have 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 us 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. This special edition connects the memory of Ignazio to Roberto, who founded Fessina with Silvia; this wine is a dedication that connects the heart and soul of the estate, a memory that is linked to the emotional journey that marks the beginning of a dream, connecting to the deepest roots of Fessina
DENOMINATION: Etna Rosso D.O.C. Riserva.
VARIETY: Nerello Mascalese 100%
TASTING NOTES
COLOR: pale ruby with garnet reflections
FRAGRANCES:ink, undergrowth, rose petals, balsamic notes, ash, tar, liquorice, figs, iron
TASTE: silky and velvety tannic centre, vertical and with a marked acid edge with mineral hints, round and soft on the finish which envelops with a light sweet note of wild strawberry
CHARACTERISTICS OF THE PRODUCTION TERRITORY
PRODUCTION AREA: Rovittello. Musmeci RS was manually selected only from the oldest vines of Nerello Mascalese, a selection designed to enhance the most elegant and most concentrated part of our oldest trees. This lot is hidden close to the eruption of Etna in 1809, which had an intense impact on the climate with a cold and rigid trend with a strong temperature range and very slow ripening.
VINEYARD AREA: 1/2 hectars
YEAR OF VINEYARD PLANT: more than 100 years
EXPOSURE: North-East
ALTITUDE ASL: 700 m
HARVEST DATE: October
YIELD PER HA: 4,500 kg
VINIFICATION: soft destemming-crushing with rollers after careful selection of the grapes in the vineyard and on the sorting belt in the cellar
FERMENTATION: fermentation with a temperature between 25 and 28°C
MACERATION TIMES ON THE PEELS: maceration on the peels for 10-15 days
AGING: 12 months in 5 hl French oak tonneaux, subsequent passage in large 35 hl French oak barrels for 12 months, final aging in bottle for at least 1 year
BOTTLES PRODUCED: 1,000 Magnum
