BOTTLE(S) WE LOVE:

I VIGNERI BIANCO & ROSSO

WHAT'S IN THE BOTTLE

For the Bianco, organic Carricante and Minella are directly pressed, then fermented and aged in stainless steel for 5 months. The result is pure Etna: a citrusy, waxy, flinty wine that carries the appellation's volcanic signature.

For the Rosso, Nerello Mascalese and Nerello Cappuccio are vinified in a traditional Palmento: a vineyard-adjacent, multilevel winery where grapes are immediately tread by foot and drained into underground terracotta amphora via gravity (photos below 👀). Another picture perfect wine, with transparent red fruit and smoldering minerality that could only be Etna.

WHO MAKES IT

Vineyard consultant and cellar master Salvo Foti, one of the most respected names in Etna with over four decades of experience across its most iconic producers. I Vigneri is his most personal work, partnering with favorite growers to make wine in Etna's most traditional format.

In general, he is working with extremely old centenarian vines, planted very densely (~10K per hectare!) with the Sicilian alberello training system. And in the cellar, the work is intensely old school, using a Palmento as described above wherever possible.

WHY WE DIG IT

These bottles offer a peek into Etna's past, made by one of the volcano's finest talents. And, classic Etna transitions so beautifully this time of year: acidity for hot days, plus spice and texture for sweater-calling cool days.

HOW WE'RE DRINKING IT

Buy the fancy squash and roast or grill for a peaceful night in. While watching this very cool video of Salvo's Palmento at work...

Shop I Vigneri

Photos via I Vigneri; I Vigneri's Palmento at work: crushing, draining, and flowing into the cellar below: