Tenuta di Fessina is a benchmark estate on the northern slopes of Mount Etna, founded in 2007 by the late, trailblazing winemaker Silvia Maestrelli. Located in the ancient village of Rovittello, the property is famous for its unique layout—a vineyard nested between two old lava flows that form a natural, protective amphitheater resembling a French clos. Fessina focuses on crafting wines of ultimate elegance, fragrance, and mineral tension rather than raw, blockbusting power. The estate treats its historic plots with immense reverence, utilizing traditional methods to let the distinct volcanic terroir speak clearly through the grapes.

The 2016 "Il Musmeci" Etna Rosso Riserva is the crown jewel of the estate, dedicated to the Musmeci family who lovingly tended these ancient vines for generations. Crafted entirely from old-vine Nerello Mascalese, some of which were planted in 1932, the fruit is harvested by hand in late October. The wine undergoes traditional maceration on the skins before being aged for nearly a year in French oak tonneaux, followed by another step in large 35-hectoliter traditional casks, and then resting for at least four years in bottle before release. The exceptional 2016 vintage has provided a wine of breathtaking complexity, displaying a beautifully evolved, savory structure wrapped around a vibrant, high-altitude core.

Why You’ll Love it

• This is a masterclass in aged volcanic wine, beautifully showcasing the incredible depth and nobility that Nerello Mascalese can achieve with time.

• The 2016 vintage is widely considered a legendary year for Etna, offering structural perfection, stunning harmony, and immense longevity.

• The bouquet is incredibly complex and ethereal, revealing notes of sour cherries, dried cranberries, pipe tobacco, forest floor, and wild rosemary.

• On the palate, it mirrors the elegance of a fine old Barolo or Burgundy, combining silky, fine-grained tannins with a persistent, lively line of acidity.

• An undeniable streak of volcanic ash, graphite, and smoky flint underpins the finish, leaving a long, savory, and mineral-driven impression.

How To Serve It

• Serve this mature red at a cool room temperature between 60°F and 64°F to perfectly balance its tertiary aromatics and silky texture.

• We highly recommend decanting this bottle for 45 minutes to one hour to help the old-vine complexity fully unfurl after its long rest in glass.

• Use generous, wide-bowled glassware to give the expansive, earthy, and floral bouquet ample surface area to breathe.

• This deeply savory, structured red pairs perfectly with rustic Italian dishes like slow-roasted lamb shoulder, wild boar ragù, or pasta tossed with earthy truffles.