Vigneri | I Vigneri

Vigneri | I Vigneri

Sale price€29,90
Red
Sicily (IT)
Etna DOC
sangiovese
Enjoy it within 4 years
13% ABV
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Production and refinement

The grapes come from Etna vineyards trained as bush vines on sandy volcanic soils, with a high density of around 7,500 vines per hectare and extremely low yields of about 2 tons per hectare. The parcels, often fragmented and difficult to mechanize, require exclusively manual work. Harvest takes place in the third week of October, with picking in small crates and careful selection of the bunches directly in the vineyard.

Vinification takes place in the traditional Etna Palmento, built from lava stone. The grapes are not destemmed and undergo an initial foot-treading; this is followed by approximately eight days of maceration with the stems and spontaneous fermentation without selected yeasts, temperature control, enzymes, or significant cellar intervention. Racking follows the lunar phases. Aging takes place in terracotta amphorae, traditionally buried underground, for about six months. No filtration is carried out, and the use of sulfur dioxide is minimal or absent depending on the vintage.

Organoleptic analysis

Visual exam

Deep and intense ruby red, with vivid reflections and garnet hues that evoke the wine’s volcanic origin.

Olfactory examination

Complex and layered profile, characterized by black cherry, sour cherry, ripe cherry, blackberry, and small red berries. Notes of wild Mediterranean herbs, tobacco, forest floor, rosemary, black pepper, sandalwood, and a distinctive smoky character also emerge, recalling volcanic ash and lava stone.

Tasting

On the palate it is silky, immediately supported by a dense and fine tannic structure. The sip is taut, savory, and dynamic, with vibrant acidity and a pronounced mineral character. The fruit remains consistently pure and elegant, leading into a long, precise, and persistent finish marked by spicy and balsamic notes.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Vigneri | I Vigneri ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Sicily, Catania

Hectares of vineyards: 7

I Vigneri

This enterprise is the synthesis of a thirty-year experience on Etna and in Eastern Sicily, through historical, social, and technical research aimed at excellence in viticulture.

They use non-invasive tools and systems, both in the vineyard and in the cellar, respecting, as much as possible, tradition and ancient grape varieties, without introducing changes dictated by vanity and selfishness. The industrious spirit of the Foti Family is linked to the pleasure of doing well, without haste, in harmony with themselves and the surrounding environment: the landscape, nature, Mount Etna, of which they are a part, not above.

I Vigneri

I Vigneri represents an organic system of viticulture in respect of man and the environment. It is strongly desired that the wines are the purest essence of the environment and the ancient wine-growing civilization.

Salvo summarizes his aspirations with these words: a human wine, produced by man, for man, in respect of the environment.

Region and territory

A land kissed by the sun

Sicily

A land kissed by the sun

Sicily

A land kissed by the sun

Sicily

Sicilian wine territory is now considered a true continent, thanks to its pedoclimatic variability and rich biodiversity. It is located in the center of the Mediterranean and in the so-called "northern sunbelt," an area between the 30th and 50th parallels north and the 30th and 40th parallels south, where the best conditions of brightness and temperature for vine cultivation are found.

On the smaller islands, given the high temperatures and windy conditions, the typical training system is the "alberello" and its "mixed" versions (for example, on the island of Pantelleria), as well as the "Tendone" system. In the rest of Sicilian territory, however, more than half of the vineyards use espaliers and contre-espaliers. In Sicily, wines with a long history are born, such as Marsala, but also fragrant dessert wines like Passito di Pantelleria and Malvasia delle Lipari, not to mention Moscato di Noto and numerous robust red wines and interesting white wines. There's also Nerello Mascalese, climbing the slopes of Mount Etna.

Etna

Mount Etna is a wine region that offers unique wines in the world.
Thousands of years of powerful eruptions, complex transformations, and ongoing volcanic events have made the soil that hosts the vineyards the key element from which springs that exclusive and unparalleled complexity, essential for a wine, the Etna wine, increasingly famous worldwide.

In the Etna area, there are substantial microclimatic differences between one zone and another of the volcano, due to the particular position of Mount Etna and its morphology. The territory, the microclimate, the volcanic soil rich in minerals, together with the peculiarity of the native grape varieties, favor the production of unique wines.

Etna wine was the first Sicilian table wine to obtain recognition as a Controlled Designation of Origin (DOC).
Mount Etna, with its millennia-old history of eruptions and volcanic transformations, confers upon its wines a unique complexity in the world.

Recommended pairings and dishes

Matching by concordance

Notes of Mediterranean herbs, spices, and smokiness find aromatic continuity with grilled meats, barbecue-style preparations, traditional ragùs, and dishes from Etna cuisine. The wine’s mineral and volcanic character also echoes ingredients with an intense, territorial identity such as mushrooms, wild herbs, and aged cheeses.

Matching by contrast

The vibrant acidity, tannic structure, and savoriness of this Etna red effectively counterbalance succulence and rich, oily textures.

It pairs well with

Grilled lamb, ossobuco, braised meats, game birds and game meat, traditional Sicilian meat ragù, pasta alla Norma, and aged cheeses such as Pecorino and Parmigiano Reggiano. It is also interesting with roasted mushrooms and preparations based on Mediterranean herbs.

Matching by concordance

Notes of Mediterranean herbs, spices, and smokiness find aromatic continuity with grilled meats, barbecue-style preparations, traditional ragùs, and dishes from Etna cuisine. The wine’s mineral and volcanic character also echoes ingredients with an intense, territorial identity such as mushrooms, wild herbs, and aged cheeses.

Matching by contrast

The vibrant acidity, tannic structure, and savoriness of this Etna red effectively counterbalance succulence and rich, oily textures.

It pairs well with

Grilled lamb, ossobuco, braised meats, game birds and game meat, traditional Sicilian meat ragù, pasta alla Norma, and aged cheeses such as Pecorino and Parmigiano Reggiano. It is also interesting with roasted mushrooms and preparations based on Mediterranean herbs.

Pasta alla norma

Pasta alla Norma is one of the most beloved Sicilian first courses. Its sauce made with tomato, fried eggplants, and sheep's milk ricotta creates a true triumph of flavors and aromas, in the full Mediterranean style.

Fried Mushrooms

Fried mushrooms are a dish as simple as it is appetizing, perfect to serve in autumn as a tasty appetizer or substantial side dish: fragrant, flavorful, and very pleasant.

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