Organic, spontaneous open air fermentation, minimal SO2 at bottling.
Filippo Ayunta farms his tiny, 2.8 hectare estate from old vines at the base of Mt Etna. He works manually in the vineyard without chemicals, and carries that approach into the winery producing exciting natural wines that highlight Etna's unique terroir.
Nerello Mascalese is the primary red grape used for Etna Rosso blends, but Filippo is making white wine with it which I have never seen before. The juice is pressed off the skins without maceration to make this searing, mineral driven white. I get apples, peaches, citrus peel and white flowers, with a flinty saline finish. Only 500 cases are produced so get your hands on this unicorn while it lasts!