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 cantina, producing 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 -- a renegade move but one that honors the local tradition of vinifying in white as a base for metodo classico sparkling wines. The juice is pressed off the skins without maceration to make this searing, mineral driven white. 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!