Ayunta

The Ayunta wine estate is a very small estate producing 25,000 bottles a year, located on the northern slopes of the Etna volcano. The vines are located at an average altitude of 750 meters and are worked entirely by hand. The entire winemaking process is carried out without the use of synthetic products. The aim is to capture the complexity and freshness of this extraordinary volcanic terroir.

The terroirs that make up the Etna vineyards are highly varied, depending on the different volcanic eruptions over the years. The geological history of these plots gives life to several strata of rock. This is one of the reasons why a wide variety of mineral elements such as iron, phosphorus, magnesium, copper and silicon can be found.

What makes this volcanic terroir totally unique is its high concentration of lapillus , small globular rocks that come straight from the volcano pit.

When it comes to winemaking, the Ayunta wine estate only uses previously used barrels from different types of wood, such as cherry, chestnut and, of course, oak. Any woody taste is simply forbidden so as not to alter the expression of the terroir. The wines are aged for 12 to 24 months, and only lightly sulfured at bottling if necessary.

We've chosen to introduce you to the full range of wines from the estate, because we've fallen in love with them. The Ayunta wine estate has 5 very distinctive wines. Nerello Mascalese Bianco is fresh, refined and elegant. The white Piante Sparse , made with a majority of Carricante grapes, is worthy of the great wines of Provence. The Nerello Mascalese Rosso is both fine and slightly rustic. The Navigabile cuvée, made from Nerollo Mascalese grapes grown in the highest altitudes. And last but not least, the incredible Cuvée Calderara Sottana, produced in a limited edition of 2,000 and aged in chestnut foudres.