I Vigneri di Salvo Foti - Palmento & Anfora Rosso 2022

A rich, complex red blend of Nerello Mascalese (90%) and Nerello Capuccio (10%) grown and made with traditional Etnaean care.

Fruity and floral on the aroma, with notes of ripe red fruit, jam, and hints of wild herbs, spice, and earth. The palate is rich & tannic, starting with earth covered fruits, spice, and tobacco, before opening up with concentrated, ripe dark fruits - berries, cherries, and currants - alongside dried herbs, sandalwood, earth, with red florals, dried red berries & cherries, spices, a touch of oak, and a rich volcanic minerality coming through towards the end.

It is rich and complex, intense and brooding, seemingly always with another layer to unearth & new elements to revel in - exactly what you would expect from from Mt Etna in Sicily, Europe's largest active volcano.

Recommend to decant before serving & best enjoyed with food.

NERD NOTES

I Vigneri Etna Rosso is a pure, ancient and genuine wine.  Winemaking is carried out in the Palmento, as has always been done on Mt. Etna, without refrigeration equipment and no aging in wood. Vineyard cultivation is done by hand using natural products. During winemaking, refrigeration and biotechnologies are not used. Transfer and bottling are carried out according to the phases of the moon.

Varieties:  Nerello Mascalese  90%, Nerello Cappuccio 10%.

Vine training:  Alberello Etneo

Average age of the vines:  20 years

Average vine density per hectare:  7,500

Average yield per hectare in litres:  5,500

Harvest:  First or second half of October with manual selection of grapes in the vineyard.

Pressing: No destemming, first crush carried out with feet. Maceration with the skins and stalks for 8 days. No added yeasts. Spontaneous fermentation.

Duration of alcoholic fermentation:  8-10 days

Temperature control during fermentation:  No

Type of container for aging:  Terracotta (amphorae) located underground

Refining:  6 months

Filtration:  bottling

Clarification:  natural settling

Racking:  NO

Sulphur: in small doses before fermentation and bottling

Total sulphur dioxide in bottled wine:  less than 60 (mg/l)

Average number of bottles produced per year:  10,000

VINEYARD

The vines are cultivated following the Etnean traditions, placing first and foremost respect for the environment and for the people who live here.

This agricultural approach leads us to use only traditional fungicides such as copper and sulphur.

The farming system with which all our vines are cultivated is the Etnean Alberello. This system, deeply rooted in Etnean viticulture and the native vines, allows us to reach, thanks to its optimal vegetative-productive structure, the most minimal intervention or use of external products.

The lower quantity of grapes, which reaches an excellent polyphenolic ripeness, produced per vine is compensated by the high density of the vines (8000-10000 plants per hectare).

I Vigneri's vineyard in Contrada Porcarìa (Feudo di Mezzo) is 15 km from the crater and 20 km from the sea, and used to grow the red grape varieties Nerello Mascalese, Nerello Cappuccio, and Granache.