Often considered I Vigneri’s flagship, this wine is made in the palmento, Etna’s traditional gravity-flow winery, as a direct link to ancient practice. Grapes from Contrada Porcarìa and Feudo di Mezzo are harvested in late October, brought in as whole clusters, and crushed by foot. The must flows by gravity into lava stone vats for spontaneous fermentation, with eight days of maceration on skins and stems. The wine then rests for six months in underground terracotta amphorae without racking, receiving only small sulfur additions before fermentation and bottling. A video showing how a palmento works is linked here. The wine shows dark fruit with spice, wild mint, and a bit of smoke on the nose, with smooth tannins, lively acidity, and a mineral grip from the amphorae.

Alongside this amphora-aged version, I Vigneri also produces the wine without the qvevri amphorae ageing, a more direct expression of the fruit with less textural grip.