Etna is a special place.
Visiting Etna helps to understand how small mankind is. Etna leads us back to our real dimension. A mountain that changes every day, just like us. Every day a bit of ash, a bit of dust, some snort smoke comes out of it. And the landscape changes noticeably. This smoke brings new land to the mountain, which grows and regenerates .A process which is very similar to what we all go through every day. Many things climb to the sky in this small green navel coming down from above. The most striking one is that plume of smoke that you see when you look up, which comes up from the gnomes’ hat on top of the mountain. For over five hundred thousand years It never ceases to snort, and pours ash and stones that settle throughout the flow of the seasons, and are sometimes accumulated, sometimes swept away by water. Sometimes remixed and covered by lava flowing, hidden in the green and rural cultivation for hundreds of years, until, patiently, nature begins its work to conquest the rock and gives us irregular hollows, small vessels of land which gives wonderful fruits. The vineyards of Fessina are one of these earthen vessels particularly rich in its poverty. Between Linguaglossa and Randazzo you can meet many of these forms that caress the vineyards as generous nurses. These vineyards give very different wines, generated by soils and microenvironments that are so specific that they become unique. Today in Sicily we witness the rebirth of poetic and lyrical wines, which perfectly describe the profound identity of this land, its sun and its heat, the colors of the land, of the sunrises and sunsets, places known and those still not found, with elegance as decisive goal. The verticality, the rigor which is behind the new Sicilian style that is emerging worldwide.
The visit begins with a walk through the centuries-old vineyards Fessina, seven hectares of mainly Nerello Mascalese, Nerello Cappuccio with a few bushvines here and then of Carricante and Minella.
The visit continues inside the winery of the eighteenth century, the true heart of Fessina, with ancient presses in use up to a decade ago. Following the ancient route of the grapes and the must the visit goes on towards the winery’s vinification area and the cellar of lava rock where the old wine-flow channels can still be seen.
Then, the tasting of our 7 wines accompanied by:
- Cedro with salt,
- Timilia bread, this cereal was cultivated in the Greek period under the name "Trimenaios" and called "precious gift of Ceres" by Goethe in his book"Journey to Sicily" of 1787, the Timilia is an ancient variety of Sicilian grain which is almost extinct. This grain or (triticum durum, Koem's related variety) is a variety of short-grain similar to wheat, resistant to drought, widely spread in Sicily in the first fifty years of the last century. We serve a Timilia crouton with anchovies of Sciacca, lemon zest and rosmarin flower
- Olives with Etna oregano, mint and extra virgin olive oil.
- Salsiccia di Suino Nero dei Nebrodi slow food Presidia, by black porks 100% organic, shortly fermented on a fire place for 14 days.
- Ricotta Infornata made by our shepherd.
- Fennel salad with almonds, onions, olives and oranges.
- Dry tomatoes.
- Caponata and Arancino.
- Fessina products comes from a short range of maximum 20 km, our aim is to preserve biodiversity and craft work from the Etna Area. Indeed our selection is seasonal in order to have only fresh products from artisans and small farmers.