Vinupetra Viticentenarie 2018 I Vigneri di Salvo Foti

Vinupetra Viticentenarie 2018 Etna DOC: the soul of centenary vines

Story of Vinupetra Viticentenarie

Vinupetra Viticentenarie 2018 is the rarest and most iconic label by I Vigneri di Salvo Foti. It comes from a tiny 0.15-hectare parcel with 1,350 ultra-centenary vines, many still ungrafted. These ancient bush-trained vines on Etna’s slopes keep alive a heroic viticulture legacy first bottled in 2006 and then in 2016.

Vineyard philosophy

Cultivated with the traditional Etna bush vine method, with 10,000 vines per hectare, low yields (1,150 kg of grapes) and only 800 liters per hectare. Harvested by hand in mid-October.

Winemaking approach

Soft crushing with 30% whole clusters, maceration on skins for at least 15 days in wooden vats, spontaneous fermentation with native yeasts from Etna’s old Palmenti. Aged 12–18 months in 225 and 500-liter barrels, then at least 1 year in bottle. Only minimal filtration, tiny doses of sulfites.

Tasting notes

Deep ruby red, aromas of herbs, spices and ripe red fruits, with a firm, mineral palate, dense tannins and volcanic persistence.

Technical sheet

• Denomination: Etna DOC

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

• Parcel size: 0.15 ha

• Number of vines: 1,350

• Vineyard age: ultra-centenary

• Harvest: mid-October

• Vinification: 30% whole cluster, 15 days maceration

• Fermentation: native yeasts, 12 days

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

• Bottling: May, second year

• Alcohol: 14%

• Total acidity: 6.2 g/l

• pH: 3.35

• Total sulfites: 50 mg/l

• Bottles: approx. 1,000

See all products of I Vigneri di Salvo Foti

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.