“Filippo Mangione brought Ayunta at the top of the appellation, making it a “cult” winery with only a handful of harvests.”
The soils in Sicilia result from the slow contraction of the sea lying between the land masses of Africa and Eurasia. This contraction pushed up limestone seabed to form the mountains and hills of Sicilia, where one can find vines. Hills of Sicilia are based on Tertiary clayey flysch, Tertiary calcareous rocks, limestone, and sandstone. The combination of calcareous, volcanic rocks, and schist offer a broad range to perfectly grow vines.
History / Ethos
Ayunta is a recent creation from Filippo Mangione with only 5.8 hectares of incredibly old vine in Calderara Sottana on the Northern Slopes of Etna. These vines are planted in the old way: a mixture of white and red grapes, different varietals, all gobelet trained. This together with an incredibly traditional winemaking approach that starts with open vat fermentations, and long macerations and ageing in neutral barrels (Chestnut, Cherry-three and a small percentage of Oak) give us some of the most intriguing wines from the region. Of course, no chemicals or additive are used.