Among the producers who have revitalized Etna winemaking, Silvia Maestrelli is one of the stars. Based originally in Milan, from an entrepreneurial Florentine family, Silvia arrived in Etna accompanied by her husband and business partner Roberto Silva. They are located in Frazione Rovittello of Castiglione di Sicilia, an area based between two ancient lava flows from 1809 and 1911.
This is Fessina's entry-level white made up of 80% Carricante, blended with Minnella and Catarratto, indigenous Etna grapes from the vineyards in Rovittello, the Caselle and Volpare districts in Milo (950m+sea level) & the Manzeudda district in Biancavilla (900m+ sea level).
Biancavilla is characterised by areas composed of extinct small volcanoes and craters that have led to the formation of limestone caves and terroir composed mainly of clay particles, remains of lapilli, sand and volcanic ash. Small fractions of potassium, basaltic lava and ancient tuffa remain. The temperature range is more extreme than on the northern slope, reaching up to 30 degrees C (86F). The fine, sandy soil structure lends a vertical elegance and a unique, distinct minerality. Organically harvested in October, the wine spends at least 6 months in stainless steel tanks before bottling.
Tasting Note: A bone-dry wine, with an explosive mineral core surrounded by delicate notes of lemon zest and floral hints. The fruit and fragrance enhanced by Carricante, is savory, complex with a refreshing and crisp, mineral finish.
"Complex, with roasted minerality and citrus fruits. On the nose, it shines with lemon tree and lemon paste. Medium-bodied, with tension and vibrancy and a long finish. Also a little candied fruit." James Suckling
Food match: Excellent with raw fish, delicate seafood, and fresh cheeses.
