Profile

Structure

Bodymedium
Tanninfirm
Acidityhigh
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 5 to 18 years from vintage.

vintage5 yrs18 yrs20 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedFirm tanninHigh acidityDryLong, Mineral finish

Aroma: Morello cherry, rose, volcanic mineral, light tobacco

Palate: dark cherry, iron mineral, dried rose, fine tannins

Musmeci is Fessina's prestige single-vineyard Etna Rosso from old Nerello Mascalese vines in the Rovittello contrada: structured, mineral-driven and among the north slope's most refined expressions.

What it pairs with

  • Grilled lamb rack with rosemary and garlic The wine's mineral depth and firm tannins frame the herb-scented lamb perfectly.More wines for lamb →
  • Wild mushroom and truffle risotto Volcanic earthiness and fine tannins create a mineral-umami dialogue with the truffle risotto.More wines for risotto →
  • Aged Caciocavallo Ragusano DOP Firm tannins and iron mineral intensity balance this hard Sicilian cheese.More wines for pasta with ragù →

With cheese

Maiorchino Our pick Maiorchino is delicate for a pecorino when young and turns piquant, ageing from about 8 months to as long as 24. Etna Rosso crus bring firm tannin, high acidity and dark cherry depth, the structure for an old, sharp wheel.

How to serve Tenuta di Fessina Musmeci

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. Pair with. Grilled lamb rack with rosemary and garlic, Wild mushroom and truffle risotto, Aged Caciocavallo Ragusano DOP. Match the wine's structure to the dish's fat and salt.

History

Musmeci is Fessina's top cuvee, sourced from the oldest Nerello Mascalese vines on the Rovittello estate at approximately 670 metres. The name refers to an old local family who historically farmed this contrada. The wine is produced only in the finest vintages.

  1. 2010First Musmeci vintage; Fessina's prestige single-vineyard established

Facts

Producer
Tenuta di Fessina · visiting guide
Grapes
Nerello Mascalese
Classification
Etna Rosso DOC
Oak
18 months in large Slavonian oak botti
ABV
13.5%
Price
€45-70 at retail
Drinking window
5-18 from vintage
First vintage
2010
Organic
ORGANIC CERTIFIED

Frequently asked about Tenuta di Fessina Musmeci

What does Tenuta di Fessina Musmeci taste like?

On the nose, Morello cherry, rose, volcanic mineral, light tobacco. On the palate, dark cherry, iron mineral, dried rose, fine tannins. Structurally medium-bodied, firm tannins, high acidity with a long, mineral finish. Musmeci is Fessina's prestige single-vineyard Etna Rosso from old Nerello Mascalese vines in the Rovittello contrada: structured, mineral-driven and among the north slope's most refined expressions.

When should I drink Tenuta di Fessina Musmeci?

Drink 5-18 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Tenuta di Fessina Musmeci?

Grilled lamb rack with rosemary and garlic is the canonical pairing. Other strong matches include Wild mushroom and truffle risotto and Aged Caciocavallo Ragusano DOP. The wine's mineral depth and firm tannins frame the herb-scented lamb perfectly.

What grapes are in Tenuta di Fessina Musmeci?

The blend is Nerello Mascalese. The wine is classified as Etna Rosso DOC.

Tags

cellar worthy dry firm tannin high acid medium body mood contemplative mood elegant nerello mascalese occasion cellar occasion special old vines old world organic pairs with aged cheese pairs with mushroom pairs with red meat price premium single vineyard still red

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