ANTICHI VINAI

THE ANTICHI VINAI METHOD

Antichi vinai 1877 is a tradition that looks to the future. Our wine is the offspring of a generous volcano that gives it richness and longevity. Producing it traditionally is both a duty and a privilege for those of us who inherit this land. The local micro-climate guarantees healthy vines, allowing us to reduce treatments without losing quality.

BEHIND EVERY WINE IS A STORY
AND A METHOD THAT ENHANCES IT

We value the ecological balance of this terrain and choose sustainable cultivation methods. Producing wine starts with the hands that pick the ripe grapes. Once picked, the grapes are cooled to 8-10˚ C to avoid bacterial damage. This is followed by a gentle pressing that allows us to extract the best must from both white and red grapes: the free-run juice.  

FOR A FULL-BODIED WINE WITH INTENSE AROMAS

We clarify the free-run juice from the white grapes carefully and prepare it for fermentation at controlled temperatures between 15˚ and 18˚ C. For red wines, the procedure is different. We put the grapes in stainless steel tanks to macerate and ferment at controlled temperatures. After about two weeks, the result is ready for gentle pressing and for maturation. All our processes have a low environmental impact, regardless of what sort of wine we are making. Our production areas are designed to guarantee excellence.

«Knowing our roots helps us understand who we are. It’s the same for wine: we have to know its origins to know what we’re drinking.»

EVERY PHASE OF PRODUCTION HAPPENS IN OUR CELLARS

To protect the quality of the wine we use inert nitrogen; this prevents oxygen from damaging the wine and avoids having to use large quantities of sulphur dioxide.

We keep white, rosé and red wines ready to drink for about four months before bottling them, in the large stainless steel tanks you can see when you visit the winery.

The red wines for ageing, including the reserve labels, spend at least 12 to 24 months in large oak and chestnut casks, stored in beautiful cellars excavated from the lava rock, where the temperature is stable. This preserves them from thermal shocks and guarantees their quality.

The wines are all bottled in our winery.

 

Blending of the various cuvées and tirage (adding sugar and yeast) are the last two steps before the second fermentation of the final base wine.

The second fermentation takes place in an autoclave using the Martinotti-Charmat method (with at least 6 months ageing on the lees), or in bottles with temporary crown-closures following the Classic method (with at least 36 months ageing).

In the second case, as tradition requires, we do the remuage, putting the bottles in sloped riddling racks known as pupitres. The yeast residues gather in the neck of the bottle, where they are frozen and expelled (dégorgement). The space they occupied is filled with the liqueur d’expedition, the company’s secret mixture that gives the wine its character and personality.

With a final seal of natural cork and wire muzzle, the bubbles we are so proud of are ready.

SECRETS AND TRADITIONS OF WHITE WINE MAKING.
HOW WE GET BUBBLES FROM THE VOLCANO

Etna is particularly well suited to the production of sparkling wine: Alpine altitudes with Mediterranean latitudes and thermal range guarantee optimum grape ripeness while maintaining crisp acidity.

Since 1870, sparkling wine has been produced in this spectacular terrain from Etna’s best grape variety, Nerello Mascalese.

We pick the grapes from the eastern slope and the highest areas of the northern slope just before they’re fully ripe and treat them with great care.

After reducing the temperature to 8-10˚ C, we press the whole bunches very gently to get the free-run juice. The resulting must is clarified before being left to ferment at a controlled temperature of 13-16˚ C.

Blending of the various cuvées and tirage (adding sugar and yeast) are the last two steps before the second fermentation of the final base wine.

La rifermentazione avviene in autoclave secondo il metodo Martinotti-Charmat lungo (almeno 6 mesi di affinamento sui lieviti) o in bottiglia tappata provvisoriamente con tappo corona e bidulle, secondo Metodo Classico (almeno 36 mesi di affinamento).

In quest’ultimo caso, come comanda la tradizione, ricorriamo al remuage posizionando le bottiglie leggermente inclinate sui cavalletti, detti pupitres. I residui dei lieviti si raccolgono così nel collo della bottiglia dove vengono congelati e poi espulsi (degorgement). Il loro spazio rimasto vuoto in bottiglia, accoglie il liqueur d’èxpedition, la miscela segreta della casa, che ne completa le caratteristiche e la personalità.

E con la tappatura definitiva in sughero naturale e gabbietta, nascono le bollicine di cui siamo fieri.

Segreti e tradizione della vinificazione in bianco.
Come nascono le bollicine del Vulcano

L’Etna è un territorio particolarmente vocato per la produzione degli spumanti: altitudini alpine, esposizioni mediterranee ed escursioni termiche garantiscono un’ottimale maturazione delle uve, preservando elevata acidità.
È dal 1870 che su questa magnifica terra si producono bollicine dal “vitigno principe” del Vulcano, il Nerello Mascalese.

Raccogliamo le uve non ancora del tutto mature dal versante orientale o dalle zone più alte del versante nord del vulcano e le trattiamo scrupolosamente.

Dopo aver abbattuto le temperature a circa 8-10 °C, deponiamo i grappoli integri in pressa per ricavare il mosto fiore da una delicatissima pressatura. Otteniamo così un mosto da chiarificare prima di lasciarlo fermentare a temperature controllate di circa 13-16°C.    

Blend delle varie cuveè e tirage sono gli ultimi due passaggi che precedono la rifermentazione della base spumante definitiva.

TO ENJOY A GOOD WINE,
YOU MUST UNDERSTAND IT

And to understand it you must know where it comes from, its roots. Come and discover our roots with a visit to the Antichi Vinai winery!

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