It took Filippo Mangione only a handful of harvests to bring Ayunta from “one to watch” to “cult” status. 5.8 hectares of incredibly old vines in Calderara Sottana on the northern slopes of Etna planted in the old way: a mixture of white and red grapes, different varieties -in many cases unknown- all goblet 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-tree and a small percentage of oak) give us some of the most intriguing wines we ever tasted. It goes without saying that no chemicals or additives are used.