Salvo Foti is a Sicilian winemaking icon from Catania and he lives for Mount Etna’s volcanic slopes. Since 1981, he’s consulted and helped shape some of the island’s best wines but his obsession with Etna’s raw terroir birthed I Vigneri — a tribute to a 15th-century consortium of vineyard workers — uniting local growers for sustainable old-school viticulture that honors the mountain’s famed heritage. I Vigneri is Foti’s heartbeat — human wines — made with minimal manipulation reflecting both the land and its people. His vineyards cling to Etna’s rugged flanks growing native grapes like Carricante, Nerello Mascalese, and Nerello Cappuccio. It’s an all hands on deck effort — mules haul the load, copper and sulfur keep it clean, and lava-stone palmenti ferment the juice — avoiding modern tech at all costs for the purity of tradition. VignadiMilo Caselle Etna Bianco — 100% Carricante from Milo’s volcanic sands — is Foti’s gem. Ungrafted vines, sunk in by ancient mallet cuttings, thrive in soil spiked with ripiddu — pumice and volcanic hailstones. Hand-picked, whole-pressed, settled raw, and bottled by the moon’s pull, it’s Etna in a bottle — uncut and unfined. In the glass, it flares like a Sicilian sunrise over Etna’s smoldering crater, hurling wet lava rock, flint, tart lemon pith, briny spray, and ripe quince, with almonds and feral thyme clawing through the haze. The first sip’s a lightning bolt — razor-sharp acidity dragging chalky ash and salty ocean tears across your tongue. Juicy grapefruit, pear, and a flicker of apricot come crashing into a nutty & pleasantly bitter finish almost like gnawing citrus rind under a thundering volcano...certainly something everyone should do at least once 🙂‍↕️🙂‍↕️. @ivigneri_salvofoti @louisdressnerselections #sicily #vininaturali #naturalwine