The "Maestranza dei Vigneri" ("Winegrowers Guild") was established in Catania in 1435. This important association of vine cultivators working in the Etna region was the foundation stone for professionalism in wine growing and production.
After 500 years, I Vigneri is today the name of a company of winegrowers and producers operating around Etna and in eastern Sicily. The proprietors are vine experts like Salvo Foti (www.salvofoti.it) and a group of local growers from the Etna region.
I Vigneri is the culmination of more than 30 years experience in Eastern Sicily, of historic, social and technical research aimed at achieving "excellence" in wine growing and producing. We have sought to use non-invasive methods and systems, to respect local traditions and our own ancient grape varieties as far as possible, and to avoid the damage that over-reaching ambition and egoism can cause. Our work ethic lies in the pleasure of work well done, without frenzy, in harmony above all with ourselves, and with all that surrounds us: environment, nature, the volcano Etna, which is so much a part of us. I Vigneri is also a holistic system of grape growing and wine production which respects our environment.
After 500 years, I Vigneri is today the name of a company of winegrowers and producers operating around Etna and in eastern Sicily. The proprietors are vine experts like Salvo Foti (www.salvofoti.it) and a group of local growers from the Etna region.
I Vigneri is the culmination of more than 30 years experience in Eastern Sicily, of historic, social and technical research aimed at achieving "excellence" in wine growing and producing. We have sought to use non-invasive methods and systems, to respect local traditions and our own ancient grape varieties as far as possible, and to avoid the damage that over-reaching ambition and egoism can cause. Our work ethic lies in the pleasure of work well done, without frenzy, in harmony above all with ourselves, and with all that surrounds us: environment, nature, the volcano Etna, which is so much a part of us. I Vigneri is also a holistic system of grape growing and wine production which respects our environment.
The terrain is volcanic, terraced. The dry-stone walls are patched with an eternally green moss. We are not talking about biodynamics, but rather about an ancient method of cultivation which respects the natural equilibrium of this environment. The vines feel the effects of the extreme climatic and soil conditions. The weather can change quickly and unexpectedly (Etna is the north come south!) and winter temperatures are quite severe. Vine cultivation is primordial. The area has not been developed for tourism and this has allowed the territory to remain unspoilt, without detrimental human intervention. The vines are trained in the alberello (gobelet) system, 8-9,000 vines per hectare, and can only be cultivated by hand, using only small, unintrusive agricultural implements (rotovators), or with the help of mules. Temperatures are harsh in winter, hot in summer, and can fluctuate considerably between day and night (by as much as 30°). A diversity of grape varieties is to be found in the vineyards. The particular characteristics of the sandy, volcanic terrain come from the underlying rock formed from the breaking up of the lava, which is of ancient origin. The terrain changes continually, deep and fertile in places, elsewhere very thin, exposing the volcanic rock. The white grapes grown here are the typical Carricante, as well as Malvasia, Visparola (a very old local variety), Minnella and Grecanico. The red varieties are Nerello Mascalese, Nerello Cappuccio, Alicante e "Francisi".
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The vines struggle with their environment for survival. The rains may arrive unexpectedly at any time, depending on the winds coming in from the sea bringing with them water-laden clouds, sometimes even hailstones. But even when heavy, the rains are not retained by this rather particular volcanic terrain.
In summer, drought turns the terrain dry and sandy. During the summer we work hard to maintain as much as possible of what little humidity the sandy soil retains, yet the soil becomes a fine dust which makes the air unbreathable and which insinuates itself right into the deepest creases of the skin. The vines sink their roots deep into a terrain formed from the many lava flows which have followed upon each other over the millennia and which is by no means homogeneous. Both macro- and micro-elements are therefore highly variable. Every vine seems to have its own particular characteristics, depending on where and how it sinks its roots into the ground, whether it meets fertile land or bare lava rock. The vines often suffer from this lack of consistency in soil and climate and from the frequent climatic excesses. This suffering, however, stimulates the plants, and gives them a great and obstinate will to survive, and induces them to bear few but rich fruit. Never too sweet or too concentrated, the grapes are very well balanced with a good acidity. A few treatments with sulphur and Bordeaux mixture are enough to keep the grapes healthy.
In summer, drought turns the terrain dry and sandy. During the summer we work hard to maintain as much as possible of what little humidity the sandy soil retains, yet the soil becomes a fine dust which makes the air unbreathable and which insinuates itself right into the deepest creases of the skin. The vines sink their roots deep into a terrain formed from the many lava flows which have followed upon each other over the millennia and which is by no means homogeneous. Both macro- and micro-elements are therefore highly variable. Every vine seems to have its own particular characteristics, depending on where and how it sinks its roots into the ground, whether it meets fertile land or bare lava rock. The vines often suffer from this lack of consistency in soil and climate and from the frequent climatic excesses. This suffering, however, stimulates the plants, and gives them a great and obstinate will to survive, and induces them to bear few but rich fruit. Never too sweet or too concentrated, the grapes are very well balanced with a good acidity. A few treatments with sulphur and Bordeaux mixture are enough to keep the grapes healthy.
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The archipelago of the Aeolian Islands owes its name to Aeoleus, the mighty god of the winds. Seven islands are scattered along the north eastern coast of Sicily. It is said that there are actually eight and that the eighth island is Etna! Eight sisters having in common volcanic activity, volcanic sands, daughters of the same fire. The vines here seem to float above the azure sea, to be immersed in it, to draw from it their personality which they pass on to their wines. In these vineyards, tempered by the wind, warmed by the hot sun and forged by man, grow varieties whose names recall far away places, other shores: Corinth and Malvasia amongst them.
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About 20km from Caltagirone, a town situated to the south of Etna, there is a natural reserve: the Bosco di Santo Pietro "St. Peter's Wood". It is one of the lushest and most extensive green areas of Caltagirone. The tree which predominates in St. Peter's Wood is the cork oak (Quercis Suber), from which wine corks are made: so wine making is the natural vocation of Eastern Sicily!
The alberello trained vine is found here, too. Other vines put down their roots on the intense red coloured, sandy soils; these vines, as the colour of the earth suggests, are suitable for the production of intense, often strong, but always elegant reds. The Nero d'Avola and Frappato (known here as Nero Capitano) are the undisputed kings of the winemaking in this part of Sicily.
The alberello trained vine is found here, too. Other vines put down their roots on the intense red coloured, sandy soils; these vines, as the colour of the earth suggests, are suitable for the production of intense, often strong, but always elegant reds. The Nero d'Avola and Frappato (known here as Nero Capitano) are the undisputed kings of the winemaking in this part of Sicily.
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La provincia di Siracusa è da sempre nota per la rinomanza dei suoi vini. Primo fra tutti il Moscato di Siracusa e di Noto, che S. Landolina Nava (1786-1802), identifica con il Pollio siracusano, detto nella Tracia Ellenica Biblico. Il vitigno principe e unico per la produzione del vino Nero di Pachino è il Nero d’Avola. Esso si può considerare il vitigno a bacca rossa più tipico e rappresentativo della Sicilia, escluso il territorio dell’Etna. il Nero d’Avola, detto impropriamente anche Calabrese (il sinonimo Calabrese è una “italianizzazione” dell’antico nome dialettale siciliano del vitigno “Calaurisi” che letteralmente significa “uva di Avola”) è stato selezionato dai viticoltori di Avola, comune in provincia di Siracusa, diverse centinaia d’anni fa, e da lì si è diffuso nei comuni di Noto (Sr) e Pachino (Sr) e successivamente in tutta la Sicilia. E’ un vitigno che opportunamente coltivato (basse rese per vite) e vinificato dá origine a grandi vini rossi da invecchiamento in cui le sensazioni olfattive di frutta rossa, anche dopo lunghi anni, rappresentano la componente più importante e caratteristica insieme ai tannini tipicamente “dolci”, non “allappanti”.
Le differenze sostanziali, l’eccellenza di questo territorio, più a sud di Tunisi, estremo lembo della Sicilia sud-orientale, figlio dei mari e dei venti, sono anche qui al meglio interpretate ed espresse dalla coltivazione tradizionale del Nero d’Avola ad alberello.
Le differenze sostanziali, l’eccellenza di questo territorio, più a sud di Tunisi, estremo lembo della Sicilia sud-orientale, figlio dei mari e dei venti, sono anche qui al meglio interpretate ed espresse dalla coltivazione tradizionale del Nero d’Avola ad alberello.
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Pantelleria, rilucente scoria vulcanica, figlia del vento e del fuoco, è un’isola a tutti nota. Il Passito, insieme ai capperi, è il prodotto più famoso di questa terra. Un vino a D.O.C. dal 1971, ma che esiste sull'isola da quando la dea Tanit riuscì, con questa “ambrosia degli dei” a conquistare l'amore di Apollo.
Tanti personaggi più o meno illustri, spesso non isolani, si sono cimentati nella produzione di questo “nettare”. Politici, attori, imprenditori, pochissimi i “coltivatori diretti”. Il passito di Pantelleria è prodotto con un vitigno unico, lo Zibibbo, sapientemente coltivato ad alberello dai viticoltori panteschi, dentro buche scavate nel terreno vulcanico per difendere la vite dal vento. La sapiente cultura contadina ha creato questo nettare dolce e suadente, unico e irripetibile, vera espressione di questa terra che più che adagiata sul mare, tra due mondi così diversi, l’Africa e l’Europa, sembra un’isola immersa tra le mobili nuvole che spesso la circondano. Pantelleria, rilucente scoria vulcanica, figlia del vento e del fuoco, è un’isola a tutti nota. Il Passito, insieme ai capperi, è il prodotto più famoso di questa terra. Un vino a D.O.C. dal 1971, ma che esiste sull'isola da quando la dea Tanit riuscì, con questa “ambrosia degli dei” a conquistare l'amore di Apollo.
Tanti personaggi più o meno illustri, spesso non isolani, si sono cimentati nella produzione di questo “nettare”. Politici, attori, imprenditori, pochissimi i “coltivatori diretti”. Il passito di Pantelleria è prodotto con un vitigno unico, lo Zibibbo, sapientemente coltivato ad alberello dai viticoltori panteschi, dentro buche scavate nel terreno vulcanico per difendere la vite dal vento. La sapiente cultura contadina ha creato questo nettare dolce e suadente, unico e irripetibile, vera espressione di questa terra che più che adagiata sul mare, tra due mondi così diversi, l’Africa e l’Europa, sembra un’isola immersa tra le mobili nuvole che spesso la circondano. Pantelleria, rilucente scoria vulcanica, figlia del vento e del fuoco, è un’isola a tutti nota. Il Passito, insieme ai capperi, è il prodotto più famoso di questa terra. Un vino a D.O.C. dal 1971, ma che esiste sull'isola da quando la dea Tanit riuscì, con questa “ambrosia degli dei” a conquistare l'amore di Apollo.
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territories
Hosterie
I Vigneri
I Vigneri
Randazzo
+39-0952962202
+39-0952962202
