Ayunta is a love letter to Etna Rosso, brought to life by Filippo Mangione, who revived his family’s Sicilian winemaking roots. After discovering an abandoned vineyard on Etna’s volcanic slopes, Filippo poured his life savings into bringing it back to life. With just 2.8 hectares, Ayunta is small but mighty, rooted in the traditions that make Etna’s wines so special. Filippo’s vines, some nearly a century old, are farmed without chemicals and tended by hand—no tractors here. The winemaking is just as thoughtful, with slow, spontaneous fermentation in open-top concrete vats and aging in large, neutral barrels, including cherry wood. The result? Wines that are alive with energy, offering a dance between sweet fruit and earthy, mineral notes. They carry a touch of Burgundy’s allure but speak with the distinct voice of Etna’s wild slopes.