Sicilia“To have seen Italy without having seenSicily is to not have seenItaly at all, for Sicily isthe clue to everything.”

– Goethe

The history of Sicily dates back to the Paleolithic period,

and it was the earliest inhabitants—first the Sicani, then

the Siculi—who gave the island its name. Situated in the

middle of the Mediter ranean sea, Sicily has long been

an important crossroads for trade and the migrating

peoples of the Mediterranean. This remarkable land has

been coveted by many over its history which reaches

back thousands of years. The foundations for winegrow-

ing were laid by the Greeks; later the Byzantines creat-

ed large ecclesiastical estates with extensive vineyards.

Over the centuries, the Arabs, Normans and Bourbons

have all fought to control this island rich in natural

resources and beautiful landscapes. In his Italian journey,

Goethe sang the praises of Sicily as “the land which pro-

duced everything.” He was referring not only to the

ancient civilizations of the island, but also to its enolog-

ical tradition. Sicily is the cradle of Italian wine and its

annual output of 10 million hectolitres puts it in the top

tier of Italy's production league. Sicily is believed to be

the birthplace of all sorts of culinary delights: citrus fruits,

olives, brilliant vegetables, herbs, spices, lamb, dozens

of different cheeses, grain for pasta and a multitude of

breads and pastries. Then there's the sea, brimming full

with fish, offering tuna, sword fish and sardines, to name

but a few.

Soil, Viticulture and Climate

Sicily is the largest island in the Mediter ranean. It is sur-

rounded by the Egadi, the Eolie, the Pelagie islands, and

also by the islands of Ustica and Pantelleria. It has over

1,400 kilometres of coastline: almost a quarter of the ter-

ritory is mountainous, 60% is hilly and the remainder is

flat. Mountains are concentrated in the northeastern part

of the island, with the highest peak in the Etna volcano.

Wide plains are situated to the south of Etna, around

Catania and along the coast. Sicily has a Mediterranean

climate, hot and quite dry in the coastal regions, with a

temperate and moist inland especially at higher alti-

tudes. Historically, much of Sicilian winegrowing was

focused on mass production and on dessert grapes. In

recent years, however, there has been a shift toward

higher quality. Fortunately, many of the old alberello-

trained vines still exist, ensuring the best quality grapes.

In thePressI N T H E P R E S S

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Spanning the slopes of Mt. Etna,

Italy’s largest active volcano,

Tenuta di Fessina is a remarkably

unique Sicilian winery. Founded

in 2007 by winemaker Silvia Maestrelli, her

husband Roberto Silva, and winemaker

Federico Curtaz, the Fessina Estate is locat-

ed in Rovittello, a small, picturesque village

in the heart of Castiglione di Sicilia.

The spectacular Fessina estate lies in

the shadows of Mt. Etna, Europe’s largest

active volcano, which adds to the mystique

of this incredible property. Given its distinct

location, the terroir of the vineyards is com-

posed of centuries-old lava deposits, which

yield strikingly individual wines that are in a

class by themselves.

In addition to the main estate, the

winery includes two additional vineyards, a

tribute to Sicily’s incredibly fertile, bountiful

landscape. The Segesta vineyard is dedi-

cated to the Nakone, Fessina’s elegant

Chardonnay, while the Val di Noto is the

source of the Nero D’Avola grapes used to

create the rich, sensual Ero Rosso wine.

In essence, Tenuta di Fessina is a tes-

tament to the beauty and splendor of its

surroundings: the magnificence of the

region is reflected in the wines.

IL MUSMECI ETNA ROSSO CRU DOC93+ pts Wine Advocate, February 2013 (Vintage 2009)

“Sweet red cherries, flowers and mint are all woven together in the 2009 Etna Rosso Il

Musmeci. ... one of the most gracious, elegant and complete wines ... from the Etna this

year. It possesses breathtaking purity and delineation, with phenomenal balance and no

sense of excess heaviness whatsoever. ... a fascinating wine to follow over the next

decade, give or take. ...”

91 pts/Cellar Selection Wine Enthusiast, April 2012 (Vintage 2008)

“One of the highest expressions of Sicilian enology—both figuratively and literally— …

This rising star of Etna shows extremely delicate and fine-tuned notes of small berry and

spice and a powerful and polished feel in the mouth. Age 10 years or more.”

91 pts Wine Enthusiast, April 2012 (Vintage 2007)

“Il Musmeci is quickly reaching cult status in Italy as one of the best wines to emerge

from Etna. Made from Nerello Mascalese and a small component of Nerello Cappuccio,

it shows fine and elegant aromatic nuances of smell berry, cola and volcanic stone. The

wine’s real power comes in the mouth thanks to its tannic structure and length.”

91+ pts Wine Advocate - Issue #195, June 2011 (Vintage 2008)

“…Layers of dark fruit emerge from this powerful old-vine red, accentuated by hints of

sweet tobacco and cedar. This is a decidedly intense style for the Etna. It will be

interesting to see the direction Musmeci takes from here.”

Gambero Rosso – Tre Bicchieri 2010 Award WinnerDark ruby-red in color, with intense floral notes and nuances of spice on the nose. Strong,elegant tannins, with noticeable minerality and hints of oak on the finish. The perfectmatch for roasted lamb.

ERSE ETNA ROSSO DOC 92 pts Wine Advocate, February 2013 (Vintage 2010)

“... emerges from the glass with sweet red cherries, crushed flowers, spices and mint, all in

a medium-bodied style that is hugely appealing. Firm yet harmonious tannins frame the

vibrant finish. The Erse is that rare wine that manages to be intense yet not at all heavy. ...

captures many of the elements that make the wines of the Etna so compelling. ...”

90 pts Wine Enthusiast, March 2013 (Vintage 2010)

“…shows purity and clarity, with aromas of forest fruit, cola, wild strawberry, blue flower,

tar and dried ginger. The wine is very delicate and feminine, with tight structure, dusty

tannins and a bright touch of fruity sweetness that gives it power.”

88 pts Wine Enthusiast, April 2012 (Vintage 2009)

“Some of the best expressions from Etna share some of the brightness and beauty of

Burgundian Pinot Noir. Erse offers delicate berry and blue flower aromas and is driven

by polished tannins and a firm, but precise mouthfeel.”

88 pts Wine Advocate - Issue #195, June 2011 (Vintage 2009)

“Sweet candied cherries, crushed flowers, spices and anise are some of the notes that

emerge from the 2009 Etna Rosso Erse. This pretty, feminine red is quite typical of the

wines of the Etna.”

2/13

“ The most striking thing youcan see when you lift

your gaze is a plume ofsmoke rising from the crater

of the volcano….”— Federico Curtaz, winemaker

w i n e b o w . c o m

BEHIND THEScenesFederico Curtaz winemaker

“I believe that work-ing in the vineyards isa question of balances.What is important isthe soil, with its poten-tial, its qualities, but

also its limits. We have to respect nature,without trying to modify it.”

Winemaker Federico Curtaz holds a degree in

Agricultural Studies and has worked in various

areas of the wine industry for over twenty years.

Curtaz began his collaboration with Silvia Maestrelli

and Riccardo Silva nearly ten years ago at Villa

Petriolo, where he worked first as an agronomist,

and later as a winemaker.

In 2007, inspired by the remarkable history, culture,

and natural beauty of Sicily, he purchased Tenuta di

Fessina along with Maestrelli and Silva, and has held

the position of head winemaker ever since. At Tenuta

di Fessina, Curtaz has created wines of great elegance

and character that showcase the beauty and splendor

of the unique Sicilian terroir. Notably, the winery’s first

vintage of Il Musmeci, made from native varietal

Nerello Mascalese, received the coveted Gambero

Rosso Tre Bicchieri award, one of Italy’s most sought-

after wine accolades.

In addition to his efforts at the winery, Curtaz is the

chairman of the “Luoghi di Vite” an association of

Italian winemakers that strives to promote Italy’s

various wine regions. He is the 2011 recipient of

the “Gusto Divino” award as “best oenologist” at

“Castelbuono Paese Divino.” In spite of his many

accomplishments, Federico considers Tenuta di

Fessina to be his greatest achievement thus far. As

Federico puts it; “Tenuta di Fessina is the deepest

experience for me. The Etna has been a discovery.

There, among the rocks that evoke my origins….

I feel at home.”

BEHIND THEScenesSilvia Maestrelli Owner

“Making winefor me meanscontinuing afamily tradition”

Tenuta di Fessina proprietress Silvia Maestrelli

comes from a long line of winery owners and

entrepreneurs. Prior to founding Tenuta di

Fessina several years ago with her husband

Roberto Silva and renowned winemaker

Federico Curtaz, she managed Villa Petriolo, the

Maestrelli family’s legendary Tuscan property.

Under Silvia’s leadership, Villa Petriolo was trans-

formed into a modern estate capable of produc-

ing first-rate wines of international quality.

Despite Silvia’s Tuscan roots, she and her

husband fell in love with the history, culture, and

extraordinary natural beauty of Sicily, prompting

them to purchase the Tenuta di Fessina winery

and estate in 2007. Since then, the winery has

flourished under Silvia’s guidance, receiving

countless awards and accolades. In addition to

the original property, the winery now includes

Chardonnay vineyards in Segesta, and Nero

D’Avola vines in Val di Noto.

In addition to her passion for wine, Silvia is

an avid travel enthusiast and, along with sister

Simona, founder of the wine blog (www.divinan-

do.blogspot.com).

WinesW I N E S

ERSE ETNA ROSSO DOC Named after “Erse” the Roman Goddess of dew, this is a delicate, yet textured red wine with a gor-

geous inner perfume and a silky core of fruit in a medium-bodied style. Made from 80% Nerello

Mascalese and 20% Nerello Cappuccio, the Etna Rosso is smooth on the palate, with strong tannins.

This elegant wine goes beautifully with meats, sautéed greens and spicy tomato-based dishes.

IL MUSMECI ETNA ROSSO CRU DOC A magnificent blend of 80% Nerello Mascalese & 20% Nerello Capuccio, sourced from old vines grown

on the slopes of Mt. Etna. This phenomenal cru wine gets its name from the Musmeci family, who tend-

ed the vineyards for decades prior to Fessina. Dark ruby-red in color, with intense spicy and floral notes

on the nose. Aged for 15 months in French oak barrels, the Musmeci has strong, elegant tannins with

hints of oak on the long, complex finish. An excellent match for roasted lamb, and strong cheese.