Salvo Foti I Vigneri Etna Rosso 2024

Alluring aromas of brambly red berries (raspberry, pomegranate, red currant), exotic spices and light floral notes are echoed on the medium-bodied, silky palate along with a distinct volcanic minerality. - D&M TASTING NOTES

IMPORTER NOTES:

VARIETAL COMPOSITION: “90% Nerello Mascalese, 10% Nerello Cappuccio”

SO2: “During winemaking, at bottling”

SOIL COMPOSITION:  “Volcanic, Sandy”

FARMING: “Organic (not certified)”

AGE OF VINES: “20 years old on average”

FINING/FILTRATION: “Light filtration at bottling (non-sterile)”

FUN FACTS: “This wine is fermented in a traditional Palmento. It reflects Salvo's vision of what a traditional Etna wine was prior to modern technology.”

APPELLATION: “Vino Rosso”

WINEMAKING: “Foot trodden grapes macerate on the skins and stalks for eigh days. Spontaneous fermentation with native yeasts. Aged underground in terra cotta amphorae for six months.”

ABOUT THE PRODUCER: “In Catania in 1435 the “Maestranza dei Vigneri” was founded. This important association of winemakers, operating on Etna, created the basis for a winemaking profession whose protagonists were the winemakers themselves. After 500 years, I Vigneri is an entity operating on Etna and in eastern Sicily. The vines are cultivated following Etna traditions, placing respect for the environment and the people who live on the land first. This agricultural approach leads us to use only traditional fungicides such as copper and sulphur for vine cultivation. The training system with which all our vineyards are cultivated is the Etnean sapling. This system, deeply rooted in Etnean viticulture and its native vines, allows us to obtain, thanks to its optimal vegetative-productive structure, the least intervention of external products. The smaller quantity of grapes, which reach an excellent polyphenolic ripeness, produced per vine is compensated by the high density of the sapling vines (8000-10000 vines per ha.”