Fedegraziani

Fedegraziani's wine cellar is the realisation of a dream that started long ago. Federico Graziani, after attending a Sommelier course, began working in the wine sector at a very young age, and at only 23 years of age he was awarded the title of Best Sommelier of Italy. Thanks to this important recognition, he began working with some of the most famous chefs, of the calibre of Gualtiero Marchesi, Stefano Cavallini, Bruno Loubet, Carlo Cracco, Aimo and Nadia Moroni. After a degree in Viticulture and Oenology and some prestigious collaborations with important Italian wineries, it was his meeting with Salvo Foti, a true ambassador of Etna, that changed his destiny and steered him towards viticulture and wine production.

In 2006, his passion for Etna wines led him to discover the charm of this extraordinary territory. The journey turned into a thunderbolt and when he had the opportunity to buy a small, 100-year-old vineyard in Contrada Feudo di Mezzo, Federico did not miss the chance. With the support of Salvo Foti and Maurizio Pagano, and thanks to the collaboration of I Vigneri, Federico Graziani recovered the old vineyard with prephylloxera plants of Nerello Mascalese, Nerello Cappuccio, Alicante and Francisi and began producing his first red wine: Profumo del Vulcano, which is still the winery's flagship label. The parcel is located on the northern slope of Etna, at an altitude of around 600 metres, in an area with a cool climate, characterised by temperature ranges during the summer months of around 28 °C between day and night.

The estate has also been enriched with tall plots from which Etna Rosso La Pietra del Vulcano, Rosso di Mezzo and Bianco Mareneve are produced, made from Carricante, Riesling Renano, Gewürztraminer, Chenin Blanc and Grecanico grapes. The vineyards are cultivated without the use of pesticides or chemical treatments, with the utmost respect for nature. Federico Graziani has put his vast culture and profound knowledge of the world of wine at the service of the territory, in an attempt to best interpret the most authentic character of Etna. His labels are a pure expression of the interaction between the vine, the mineral-rich volcanic soils and an extreme climate, which makes it possible to produce mountain wines in the heart of the Mediterranean.