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2019 Terre Siciliane Grenache “Vigna degli Architetti”
Grottafumata

This 2019 marks Grottafumata’s first release from this striking parcel perched at 840 meters elevation in the commune of Biancavilla, on Etna’s southwestern face. Mauro Cutuli spent two full years rehabilitating the abandoned vineyard, which consists of 45-year-old bush-trained Grenache vines, along with a smattering of Grenache Bianco, Carricante, and Nerello Mascalese. The wine aged for two years in neutral wood before being bottled unfiltered with no added sulfur.
Mauro’s enthusiasm for this new bottling was palpable when we last saw him in Sicily—he was quick to declare this the finest red he produces. Surprisingly, Grenache was historically planted in certain areas on Etna, and it appears to be perfectly adapted to the conditions, especially at higher elevations where cool nights bring a welcome freshness. Mauro’s first release from the “Vigna degli Architetti” lives up to his excitement, delivering deep, ripe fruit with elegance and grace. An unmistakably Mediterranean wine, it is a new take on Etna we are excited to share.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2019 |
Bottle Size: | 750mL |
Blend: | Grenache, with small percentages of Grenache Blanc, Carricante, Nerello Mascalese |
Appellation: | IGT Terre Siciliane |
Country: | Italy |
Region: | Sicily |
Producer: | Grottafumata |
Winemaker: | Mauro Cutuli, Mariangela Prestifilippo |
Vineyard: | 0.5 ha total, 45 years average |
Soil: | Clay, limestone, basalt |
Aging: | Aged 2 years in old oak barrels |
Farming: | Organic (practicing) |
Alcohol: | 13.5% |
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About The Producer
Grottafumata
Grottafumata means “smoky caves,” named for the caves formed by a nearby river that has eaten through the lava and the smoke from naturally occurring sulfur in the lava that steams up from the caves. Mauro and Mariangela have won many awards for their olive oil in Italy and we can see why. It is an incredible all-around oil—herbaceous and savory with a light touch and it tends to go well with everything.
Their wine project is on the opposite eastern slope of Mount Etna. The contrada where their vines are located is called Monte Ilice, situated between the towns of Trecastagni and Zafferana Etnea. Monte Ilice is an absolutely incredible slope, due east, that rises at least at a 45-degree angle, high on the slopes of Etna at 700 to 840 meters above sea level. Grottafumata works 1.4 hectares here, along with the help of the landowner who is in his eighties and still works the vines with his brother. Many of the vines are franchi di piede (planted on their own rootstock) and up to 100 years old.
About The Region
Sicily
Italy’s southernmost region and the largest island in the Mediterranean, Sicily has no shortage of sunshine to grow high-quality grapes on a yearly basis. It also does not lack a history of winemaking: since the Greeks settled here almost three millennia ago, the vine has played a major role in the island’s agricultural makeup. Production of cheap bulk wine for blending dominated much of its recent history until now, as we are witnessing a quality revolution that puts forth its great diversity and quality of terroirs, indigenous grape varieties, and local production methods.
While Sicily’s historical reputation is for sweet wines—Marsala and the Muscats of Pantelleria stand out—a number of dry whites and reds are enjoying the spotlight today. The cooler, high-altitude slopes of Etna, with its ashy volcanic soils, have seen an explosion of activity from producers both local and foreign; both whites (primarily from Carricante) and reds (Nerello Mascalese) here are capable of uncommon freshness and finesse. Other noteworthy wine regions are Eloro, where Nero d’Avola gives its best; Noto, an oasis of dry and sweet Moscatos; Vittoria, with its supple, perfumed Frappatos; and Salina, where Malvasia makes thirst-quenching dry whites and deliciously succulent passiti.
Countless foreign invasions over the centuries have given Sicilian architecture and cuisine a unique exotic twist, making it a fascinating destination for gourmands as well as wine importers. With a wealth of dedicated artisans proud to show off the riches of their land, you can bet there are many exciting things still to come from this incredible island.
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Kermit once said...

Kermit once said...
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.