Vino Quantico is a joint project in Lingualossa, on the slopes of Mount Etna, between Giovanni Raiti and Pietro di Giovanni. Giovanni makes white wine and Pietro, the red. They have a few different vineyard sites, including one that was Giovanni’s father’s vineyard, planted 50 years ago. Together these vineyards comprise 6 hectares of Nerello Mascalese, Nerello Capuccio, Grillo, Carricante and Catarrato, at 600-750 meters of altitude above sea level. The total production is approximately 5000 bottles a year. The conditions on Mount Etna, with high winds and super fertile volcanic soil, are so ideal for winemaking that in many vintages, the vines do not need to be treated with sulfur at all. There is no sulfur added to these wines during neither fermentation nor bottling. The name Quantico is inspired by the philosophies of quantum physics: a small quantum particle can affect the larger surrounding ecosystem to a great degree. These philosophies have much in common with what we know of biodynamics.
Total production: 3500 bottles
The white grapes were planted in 2007. Carricante brings acidity, minerality, and the ability to age; Catarratto grapes have more sugar and bring the floral notes; and the Grillo brings the softness and elegance with the verbal, floral and citrus notes.
Training Method: 90% spurred cordon and 10% guyot
Soil: typical soil of volcanic areas: loose, well drained and with distinct radical exploration.
Varietals: Carricante 70%, Catarratto 20%, Grillo 10%
Exposure: East – South/East
Vinification Method: hand picked in cases, gentle pressing, cold maceration and fermentation on skins and indigenous yeasts at 7/8 C for 24 hours. Racking and controlled fermentation at 15 C for about 30 days. Zero added sulphites
Tasting Note: This wine is full-bodied and its colour is deep golden, similar to sulphur crystals. There are aromas of broom and hints of citrus fruits and bitter herbs, which prepare the palate for an intense and well-rounded taste. Its sapidity and acidity make it refreshing and evoke the sensation of the sea.
Total Production: 1500 bottles
Nerello mascalese grape is used for acidity and aging potential, while the Nerello Cappuccio brings violet and purple color, structure and body.
Training Method: spurred cordon
Soil: Typical soil of volcanic areas: loose, well drained and with distinct radical exploration.
Varietals: Nerello mascalese 90%, Nerello Cappuccio 10%
Vinification Method: hand sorting and hand picking in cases, maceration for 10 days at 23 C and fermentation with indigenous yeasts. Aging for 12 months: 1/3 in stainless steel, 1/3 in old barriques and 1/3 in tonneaux.
Tasting Note: This wine is elegant and fresh on the nose. It is spiced with hints of balsam and red fruits. In the mouth, it tastes well-rounded and delicate, with mature and sweet tannins. Its colour is bright red.