Etna Rosso through a traditionalist's lens: Salvo Foti, the legendary technical advisor behind multiple Sicilian estates, focuses his I Vigneri project on foot-pressed Nerello Mascalese and Nerello Cappuccio. Whole-cluster fermented with native yeasts, then aged in terracotta amphorae for six months—no racking, bottled by moon phases. Dark fruit and basalt minerality collide with citrus brightness in a wine that tastes of volcanic earth and time-honored practice.