I Vigneri, Sicily, Italy

Aurora Etna Bianco 2023

Lemon peel
Tangerine
White flowers

Lemon peel, tangerine and white flowers, with a little roundness across your tongue. The finish feels fresh and lightly salty, and the citrus stays with you. Whole-bunch pressing and ageing in steel keep oak out of the picture. Open it for a long, unhurried afternoon.

You'll notice the little salty edge that follows the citrus.

If you like fresh, dry whites with citrus and a rounded feel, start here.

Whole bunches are gently pressed, then fermented with native yeasts and matured in stainless steel.

€36.00

Quantity

Delivery in NL €6.95, free from €60

In stock

Not sure where to start? Try The White Unknowns (Pack)

Read Sicily: The Island That Drinks Better Than the Mainland →

Their style

Where this bottle sits, from body to finish.

BodyLight

Bold

AciditySoft

Acidic

SweetnessDry

Sweet

CharacterClean

Wild

FinishShort

Long

Eat this with it

AT THE TABLE

Prawns with lemon and olive oil

Citrus freshness lifts the oil and the salty finish suits the prawns.

SOMETHING SIMPLE

Pasta with ricotta and lemon

The fresh edge balances ricotta while the lemon follows the wine’s citrus.

FOR SHARING

Roast chicken with fennel

The citrus and lightly bitter edge give the gentle meat and fennel a fresh lift.

Also good

Try fennel and orange salad; the citrus and salty edge keep the flavours connected.

Skip

A heavily smoked meat platter would overwhelm the citrus blossom and fine salty finish.

Serve at

8–10 °C

The producer

I Vigneri: Etna’s craft, kept alive

Salvo Foti’s I Vigneri puts Etna’s growers and their craft at the heart of the wine. The name recalls Catania’s historic grape-growers’ guild, while the cellar in Milo centres on a traditional palmento. Lava stone, wood and gravity remain practical tools here: a way of carrying the mountain’s winemaking knowledge forward through the people who work it.

People: Salvo Foti and the I Vigneri team
Home base: Milo, on Mount Etna
Winemaking: Traditional palmento and gravity
Cellar vessels: Lava stone, wood and stainless steel
Barrels: Oak, acacia and chestnut
They talk about: Etna’s growers and traditional craft