I VIGNERI: Traditional Red Wine of Mt. Etna
Vine training: Alberello Etneo
Average age of the vines: 20 years
Average vine density per hectare: 7,500
Average yield per hectare in litres: 5,500
Harvest: First or second half of October with manual selection of grapes in the vineyard.
Pressing: No destemming, first crush carried out with feet. Maceration with the skins and stalks for 8 days. No added yeasts. Spontaneous fermentation.
Duration of alcoholic fermentation: 8-10 days
Temperature control during fermentation: No
Type of container for aging: Terracotta (amphorae) located underground
Refining: 6 months
Clarification: natural settling
Sulphur: in small doses before fermentation and bottling
Total sulphur dioxide in bottled wine: less than 60 (mg/l)
Average number of bottles produced per year: 10,000
First Year Produced: 2005
PALMENTO ETNEO: ANCIENT TRADITIONAL VINIFICATION ON ETNA
I Vigneri Etna Rosso is produced from all of the various aliquots of grapes that each year the owners of Etna vineyards cultivated by I Vigneri, give to the workers. These grapes are then used to make wine in Palmento Caselle, for their personal use. This form of payment was standard on Mt. Etna in the past. Consequently, this wine represents the return of the ancient traditional winemaking of Etna – using these grapes earned by the workers and then making wine the Palmento – which today has nearly disappeared.