Vinupetra Viticentenarie 2021 I Vigneri di Salvo Foti

Vinupetra Viticentenarie 2021 Etna DOC: the pure essence of centenary vines

Story of Vinupetra Viticentenarie 2021

Vinupetra Viticentenarie 2021 is a rare gem from I Vigneri di Salvo Foti, produced only in the best vintages. It comes from a tiny 0.15-hectare parcel with 1,350 ultra-centenary vines, many ungrafted. An authentic legacy of heroic viticulture on Etna’s volcanic slopes.

Vineyard philosophy

Bush-trained Etna Alberello, supported with local chestnut stakes, with 10,000 vines per hectare. Tiny yields: 1,150 kg of grapes and about 800 liters of wine per hectare. Hand-harvested in mid-October.

Natural vinification

Soft crushing with 30% whole clusters, maceration on skins for at least 15 days in wooden vats. Spontaneous fermentation with native yeasts from ancient Palmenti. Aged 12–18 months in 225 and 500-liter barrels, then a minimum of one year in bottle. Minimal filtration, very low sulfite additions.

Tasting notes

Deep ruby red, aromas of spices, wild herbs and ripe red fruit, structured and mineral on the palate with silky tannins and a long volcanic finish.

Technical sheet

• Denomination: Etna DOC

• Varieties: 80% Nerello Mascalese, 20% Nerello Cappuccio, Alicante, Francisi

• Parcel size: 0.15 ha

• Vine age: ultra-centenary

• Harvest: mid-October

• Vinification: 30% whole cluster, 15-day maceration

• Fermentation: native yeasts, 12 days

• Aging: 12–18 months oak + minimum 12 months bottle

• Alcohol: 14%

• Total acidity: 6.2 g/l

• pH: 3.35

• Total sulfites: 50 mg/l

• Bottles: approx. 1,000

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I Vigneri di Salvo Foti: history of heroic viticulture on Etna

I Vigneri di Salvo Foti was founded in 2001 thanks to the thirty years of experience of Salvo Foti, a Sicilian enologist and agronomist, who aimed to bring authenticity and sustainability back to Etna’s viticulture. Located in Milo, in the heart of the Etna area, the winery has become a benchmark for those seeking wines that express the true essence of the volcano, enhancing local traditions and respect for the environment.

Philosophy and vineyard practices at I Vigneri

The winery’s philosophy is based on sustainable and nature-respecting viticulture. The vineyards are cultivated using the traditional Alberello method, declared UNESCO heritage, which involves low-trained vines manually worked to preserve biodiversity and reduce environmental impact. The use of natural materials such as chestnut poles, natural fiber ropes, and local sheep manure completes a virtuous agricultural system where solar energy and manual labor are central, avoiding heavy machinery and plastics.

Winemaking approach: tradition and innovation

The cellar is located in an ancient 1840 lava stone palmento in Milo, where winemaking takes advantage of gravity to reduce energy use. Here the wines ferment spontaneously with indigenous yeasts and age in neutral containers such as used wood, concrete, and stainless steel to keep the unique character of the Etna terroir intact. This artisanal approach ensures natural wines that are a pure expression of the territory and the vintage.

Key wines from I Vigneri di Salvo Foti

Among the winery’s most appreciated wines are Nerello Mascalese, an elegant and mineral red; Carricante, a white with great freshness and complexity; and Minnella, a rare native variety that produces aromatic and vibrant wines. Each bottle results from meticulous work in vineyard and cellar, reflecting the strength and vitality of Mount Etna.