A wine’s finest ingredient is the honesty of the man who produces it.

From “La montagna di fuoco” by Salvo Foti

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Grecanico has been cultivated in Sicily for centuries: in 1696, the great Sicilian botanist Francesco Cupani described it for the first time. Before the phylloxera plague, it was grown throughout the island. Today its fame is linked to Western Sicily, but also on Mount Etna it has never been abandoned.

The plant has leaves with medium vigour. The bunch is of medium size, conical, more or less elongated, with one or two wings. The berries are spherical, slightly flattened, golden yellow.

Genetic studies published in 2008 have confirmed an already widespread hypothesis: Grecanico is the same grape which is known in the Veneto region (Northern Italy) since the Middle Ages as Garganega. One synonym refers to Greece, the other one to the Gargano (an area in the far Southeast of mainland Italy), as if to confirm the ancient cultural exchanges that built the viticultural landscape of the Mediterranean.


Salvo Foti’s white wine: Etna’s characteristical minerality, acidity and freshness.

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Bottle of Vinujancu


A rosè from Europe’s highest vineyard, 1300 m above sea level, from up to 200 years old vines.

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Bottle of Vinudilice


With all the elegant and deep nuances of the terroir’s most representative white grape varieties.

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Bottle of Ante

Bianco Il Cantante

Savory and sharp, a perfect combination of complexity in the nose and minerality on the palate.

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Bottle of Etna Bianco