Questo vino
Vineyard and terroir
The fruit comes from a small plot on Etna’s volcanic terroir. The vineyard was planted using the ancient Etna “magliuoli” method, with vines growing on their own roots rather than grafted onto American rootstock. The vines are the result of more than 20 years of selection by Salvo Foti. All vineyard work is carried out by hand using natural products.
Vinification
Whole bunches are pressed directly, after which the must settles naturally for around 30 hours. Fermentation is initiated with indigenous yeasts prepared as a pied de cuve and takes place in 500-litre wooden barrels for 13–15 days.
Ageing
The wine remains in the same 500-litre wooden barrels for 12–15 months, followed by at least one year in bottle. Ageing and bottling are timed according to the phases of the Moon.
Label / history
Each bottle is individually numbered on the main label. The custom-made glass bottle bears the winery’s logo: a century-old bush vine associated with 1435, when Etna’s historic winegrowers’ association, the “Maestranza dei Vigneri,” was founded in Catania.
