2019 Salvo Foti 'Vinupetra'

'Vinupetra' is one of the great reference points for traditional Etna red wine. It is not built around polish, concentration or modern winemaking ambition. Its authority comes from something deeper: old vines, volcanic stone, manual work, native grapes and Salvo Foti’s lifelong defence of Etna’s viticultural culture.

The name means “wine produced in a land full of stones” in Sicilian dialect, and it is an exact description of the place. Vinupetra comes from Vigna Calderara in Contrada Porcaria, on the northern side of Etna near Castiglione di Sicilia, at 580 metres above sea level. The vineyard is planted on volcanic soils rich in stones, lava material and pyroclastic deposits, where the vine is forced to struggle, root deeply and express the mountain with clarity.

The vines are trained in alberello etneo, the traditional free-standing bush-vine system of Etna, supported by chestnut posts and worked entirely by hand. Many of the vines are over one hundred years old, with a small part replanted in 2005. This is not a romantic detail, it is the foundation of the wine: old plants, low vigour, deep memory and a direct connection to pre-modern Etna viticulture.

The blend is led by Nerello Mascalese, with Nerello Cappuccio and a small proportion of Grenache and Francisi. Nerello Mascalese gives the wine its structure, perfume, acidity and volcanic tension. Nerello Cappuccio adds colour, softness and roundness. The minor varieties broaden the wine’s savoury and Mediterranean register, reinforcing the sense that Vinupetra comes from an old mixed vineyard rather than a laboratory idea of varietal purity.

Winemaking follows the same philosophy. The grapes are crushed, with 30% of the stems retained, and macerate on the skins for no less than 15 days in 2500L wooden casks. Fermentation takes place with native yeasts from a pied de cuve. The wine then matures for 12 months in 225L and 500L wooden barrels, before bottling in May of the second year following the harvest.

In the glass, Vinupetra shows the noble austerity of northern Etna. The nose is complex and mineral, with sour cherry, wild strawberry, dried rose, blood orange, Mediterranean herbs, ash, pepper, liquorice and crushed volcanic stone. On the palate, it is firm, vertical and intensely savoury, with a tannin profile that carries an italian signature; bright acidity and a long mineral finish.

Vinupetra stands on its own terms. It is a wine of mountain, lava and old vines, shaped by one of the most important custodians of Etna’s viticultural tradition.

100% Organic.

A classic pairing with slow-cooked or roast pork, Vinupetra is also an excellent match with steaks and grilled meats. Great with cheeses, as well, or a meditation wine to be enjoyed on its own.

Serve: 16–18 °C
Drink: 2026-2040