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TENUTA DI TAVIGNANO

Le Marche, IT

Unlike many producers from Marche’s Castelli di Jesi DOC, Tenuta di Tavignano began towards the end of the 20th century with a one-eyed focus on producing sublime versions of the region’s most famous (but at the time maligned) grape variety – Verdicchio. Rewind to the late 80s and early 90s, it was a very similar story in Marche as it was in Tuscany and Veneto where the native local varieties were being re-planted to Cabernet, Merlot, Chardonnay and the like (the ‘International’ varieties in Italian speak). So it was with interest that the knowing few watched Stefano Aymerich actually plant Verdicchio in the most favoured parcels of the estate which he had just purchased off the road from Ancona to Macerata. His choice turned out to be an inspired one. Verdicchio now makes arguably Italy’s greatest white wines thanks mainly to people like Stefano Aymerich who grew it properly, controlled vine densities and allowed the fruit’s natural char-acter to talk 

Of the 35 ha under vine, most are planted to the white Verdicchio. The best exposed land is chosen for the ‘superiore’ wines which we import, and a tiny 4 ha plot to the west of the winery is designated the Misco vineyard. It’s on these 4 ha of light clay, chalk and limestone that the Misco Superiore and Superiore Riserva cru wines are born. These concentrated, elegant masterpieces of Verdicchio captivated you over the past few weeks and continue to captivate reviewers worldwide, not just in Italy. Fair play to those of you who bought some of the 2015 vintage Misco Superiore, Gambero Rosso’s white of the year, that’s certainly a wine that you’ll be glad to have in your cellar in 2-3 years’ time 

Now, it’s Ondine De La Feld (Aymerich’s niece) who runs the company, with winemaker extraordinaire Giulio Piazzini controlling the cellar and the ever charismatic David Mazzufferi on commercial duties. This small team has propelled the estate to become – in a relatively short space of time – one of the prolific producers of Verdicchio, and by far one of our favourite partners in the wine world 


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2016 Fessina Etna Bianco 'Erse'

Etna, Sicily, IT

Erse is the blended Etna Bianco from Fessina, though this vintage carries a little less cattaratto than previously, meaning it's led by the Etnean native Carricante, and it shows. This is led by its minerals, all about the fresh acidity and the vibrant citrus fruits while belying its origins of Etna's Eastern part with a classic salty twang

90% Carricante, 10% Catarratto & Minella, from the Cavaliere, Caselle, Rinazzo, and Volpare vineyards in Milo (Eastern Etna), 900-1000m ASL, 9 months in stainless, 3 months in bottle before release, diam

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2015 Fessina Etna Bianco 'A'Puddara'

Etna, Sicily, IT

A’Puddara is a unique vineyard, not quite the highest of Fessina’s Carricante vineyards but the most sheltered, and not quite the oldest vines but the most productive. Year after year, it has produced mesmerising wines which compete with the best being made anywhere else in Italy. My notes about this vintage are much less about the fruit than those from the publications (more savoury, herbaceous and salty), however I did believe that the 2015 was all the better for it.

100% Carricante from the 100 y/o A’Puddara vineyard in Milo (Southern Etna), 900m ASL, 48 hours on skins, ferment and ageing in used French Oak botti for 12 months, bottle for 6 months before release, 6,000 bottles made, cork

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2015 Fessina Etna Rosato 'Erse'

Etna, Sicily, IT

Following somewhat of an obsession for rosé wines worldwide, it made sense that the replantings and new vineyards at Fessina would be used to craft a rosé from Etna. Although the DOC law states that solely red grapes are allowed, I have it on good authority that a good portion of the blend is Carricante (shh), and although this is completely unofficial, it does create a compelling reason as to why this should be the norm. This is not only a good Etna Rosato, it is one of the finest young Etna wines you will taste…

85% Nerello Mascalese, 15% Nerello Cappuccio from Rovitello (Northern Etna), 670m ASL, saignee, ferment and ageing in stainless steel for 6 months, bottle for 6 months before release, 3,200 bottles made, diam

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2015 Fessina Etna Rosso 'Erse'

Etna, Sicily, IT

A masterpiece of Etnean winemaking, one of those rare wines which is able to show power and elegance all wrapped up in a red-fruited box. This is Nerello Mascalese at its finest, its rawest (stainless steel only) and its most versatile. I think you could drink this with just about anything, or nothing at all

85% Nerello Mascalese, 15% Nerello Cappuccio from Rovitello (Northern Etna), 750m ASL, 10 days on skins, ferment and ageing in stainless steel for 12 months, bottle for 6 months before release, diam

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2011 Fessina Etna Rosso 'Il Musmeci'

Etna, Sicily, IT

2011 was a wonderful vintage for Etna. In many ways it reflected the vintages had in other parts of Italy but was punctuated with some excellent rainfall in September before the fruit was fully ripened. This was especially good for the Nerello Mascalese, which is harvested closer to the end of October, and it instilled freshness and life into the grapes which were ripening fairly quickly. Il Musmeci is not only the reserve wine of Tenuta di Fessina, but undoubtedly one of the most serious Etna Rosso wines produced by anyone in the area. It sits in a gorgeous middle ground (weight, perfume and structure-wise) between Barbaresco and Burgundy, with its own Etnean qualities layered on for good measure. I would happily show this in any tasting of the world’s great red wines

100% Nerello Mascalese from the 110 y/o Musmeci vineyard, Rovitello (Northern Etna), 790m ASL, 14 days on skins, ferment and ageing in French Oak barrique and Slavonian Botti for 18 months, bottle for 12 months before release, 10,000 bottles made, cork

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2014 Fessina Nero d'Avola 'Ero'

Noto, Sicily, IT

While recognition continues to grow for the volcano wines, Sicilian wine’s reputation has been largely built off the native Nero d’Avola. In complete contrast to Nerello Mascalese which prefers a long, slow growing season in the cooler, higher altitude parts, Nero d’Avola’s home is the coastal town of Avola and its surrounding denominations. The fruit for this pristine example comes from Fessina’s own vineyard in Val di Noto, on the South-Eastern Sicilian coast at next to no altitude, right by the sea. Dry grown bush vines in sparse, sandy soil give birth to fragrant, perfumed Nero d’Avola that reflects the elegance of the Etna reds of this estate but with a chubbier fruit weight and slipperier tannin profile. Regardless, this will change your attitude to Nero in the best way possible

100% Nero d’Avola from Noto (Southern Sicily), 40-50m ASL, 14 days on skins, ferment and ageing in stainless steel for 12 months, bottle for 6 months before release, diam