Vinudilice | I Vigneri

Vinudilice | I Vigneri

Sale price€40,00
Rosè
Sicily (IT)
Alicante, Grecanico, Minnella and other grape varieties
Enjoy it within 2 years
12% ABV
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Production and refinement

Blend of indigenous red and white Etna grape varieties: Grenache, Minnella Nera, Grecanico, Minnella Bianca, and other traditional varieties present in the vineyard. Vinudilice comes from one of the most extreme vineyards on Mount Etna, located at around 1,200 meters above sea level, among the highest in Europe for viticulture. The VignaBosco vineyard covers about half a hectare on volcanic terraces, with a density of approximately 10,000 vines per hectare trained as traditional Etna bush vines supported by chestnut stakes. The vines are over a hundred years old and are worked exclusively by hand with the help of mules, following traditional and non-invasive agricultural practices. The grapes are harvested manually between late October and early November, when strong diurnal temperature variations promote slow and complete ripening while preserving high freshness and aromatic integrity.

Whole grapes undergo direct pressing, and the must is left to settle naturally for about 30 hours. Fermentation takes place spontaneously with indigenous yeasts prepared through a pied de cuve, without the use of selected yeasts, enzymes, or artificial temperature control. Alcoholic fermentation lasts on average 16 days. The wine is aged for about 5 months in stainless steel before bottling. Racking and bottling are carried out according to lunar phases. No sulfites are added during winemaking, and clarification occurs exclusively through natural sedimentation.

Organoleptic analysis

Visual exam

Intense salmon pink with elegant copper reflections. Rich, luminous texture.

Olfactory examination

Very original and complex aromatic profile. Notes of melon, wild strawberry, pomegranate, and small tart red fruits emerge, accompanied by hints of Mediterranean scrub, dried rose, aromatic herbs, and nuances of tobacco and volcanic ash.

Tasting

The entry is fresh and vibrant, supported by pronounced acidity and a marked mineral character. The palate is dense, deep, and savory, with a fine texture and a subtle tannic structure that adds complexity. The finish is very long and persistent, marked by citrus, saline, and balsamic notes. One of the most radical expressions of Etna viticulture.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Vinudilice | 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

The iodized and mineral notes find resonance in the maritime flavors of shellfish and Mediterranean fish. Aromas of small red fruits, Mediterranean scrub, and aromatic herbs harmonize with traditional Sicilian cuisine, rich in vegetal aromas, spices, and sweet-and-sour elements. The wine’s structure and persistence also pair well with dishes of medium gustatory intensity without overpowering them.

Matching by contrast

The pronounced acidity and mineral tension effectively counterbalance the natural sweetness of shellfish, mollusks, and white meats. The freshness also cleanses the rich, oily character of dishes such as seared tuna, swordfish, or eggplant parmigiana. The savoriness helps to balance dishes characterized by a certain succulence.

It pairs well with

Seared tuna, grilled swordfish, stuffed cuttlefish, fish couscous, pasta with sardines, risotto with shellfish, Sicilian caponata, eggplant parmigiana, Sicilian-style rabbit, roast poultry, and semi-aged cheeses.

Matching by concordance

The iodized and mineral notes find resonance in the maritime flavors of shellfish and Mediterranean fish. Aromas of small red fruits, Mediterranean scrub, and aromatic herbs harmonize with traditional Sicilian cuisine, rich in vegetal aromas, spices, and sweet-and-sour elements. The wine’s structure and persistence also pair well with dishes of medium gustatory intensity without overpowering them.

Matching by contrast

The pronounced acidity and mineral tension effectively counterbalance the natural sweetness of shellfish, mollusks, and white meats. The freshness also cleanses the rich, oily character of dishes such as seared tuna, swordfish, or eggplant parmigiana. The savoriness helps to balance dishes characterized by a certain succulence.

It pairs well with

Seared tuna, grilled swordfish, stuffed cuttlefish, fish couscous, pasta with sardines, risotto with shellfish, Sicilian caponata, eggplant parmigiana, Sicilian-style rabbit, roast poultry, and semi-aged cheeses.

Eggplant Parmigiana

Tomato, fried eggplants, basil, and mozzarella, all packed with flavor for a dish that symbolizes Mediterranean cuisine. A savory and intense vegetarian dish, excellent as a standalone option or as a side dish to main courses, perfect for hearty and cheerful lunches.

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.

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