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Grapes: 70% Carricante 30% other indigenous variety (Catarratto, Minnella, Inzolia, Grecanico
Viticulture: Sustainable
Vinification: 3/5 days skin contact maceration, spontaneous fermentation using indigenous yeast, 5 months in used tonneaux
Ageing: 30 days in stainless steel + 30 days in bottle before release
Bottles produced: 3000
Alcohol: 12% abv
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Colour: Lemon with gold hues
Nose: Complex and elegant, with ripe stone fruits and herbal aromas
Palate: Well-balanced, crisp and mineral with citrus notes and a pleasant bittersweet aftertaste
- Located in a small hamlet near the town of Solicchiata, on the northern side of Mount Etna, Carmelo Vecchio and Rosa La Guzza, are the mastermind couple behind Vigneti Vecchio. Before starting Vigneti Vecchio in 2016, Carmelo worked for over 15 years for Andrea Franchetti at the nearby Passopisciaro winery. Rosa had been passed a hectare of alberello-trained vines that her family had nurtured for 130 years. The grapes grow from the fertile soils where lava once flowed. Sandy soil and decomposed volcanic rock complement the southerly latitude and the cool nights to allow the vines, some of which were planted in the early nineteenth century, to reach their full potential. Carmelo and Rosa follow organic practices in the vineyards and minimal intervention methods in the cellar. Their mission is to give maximum respect to the terroir, to tradition and to the role of simple enology.
