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Ep. 2 - Filippo Mangione, Ayunta, Sicily.

Season 1, Ep. 2

We catch up with Filippo Mangione at Soif in Clapham ahead of a journalists' lunch to find out what was so special about Etna that brought him back home to Sicily to make wine, despite how 'weird' he seemed to all the locals.


Filippo Mangione farms five hectares of old, low-yielding vineyards – some vines between 150 and 200 years old – all within a mile of each other on the northern slopes of Mt Etna in an exceptional contrada called Calderara Sottana, whose rocky, volcanic soils are derived from Etna's very first eruption 3,000 years ago. His bush vines are 700 metres above sea level and found within one of only three sites on Etna whose fundamental soils have seemingly not been altered by ensuing eruptions. Work in the vineyards is both hands-on (no machinery) and hands-off (no chemicals), with native grapes interplanted as was traditional.

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