Manciaciumi
Dario Sciuto is the protagonist of the Sicilian project Manciaciumi, born in 2022 with the intent to recover old vineyards of Etna, preserving and enhancing them in the spirit of craftsmanship. Originally from San Giovanni la Punta, a municipality in the Catania area located at the foot of Etna, Dario decided to embark on this beautiful adventure with the support of two partners, Giovanni and Leonardo. Before this, he was oriented towards something entirely different, with a degree in economics in hand and subsequent experience of a few years in Australia in the restaurant world. Here Dario began to get close to beer production, deciding to enroll at the University of Gastronomic Sciences in Pollenzo to deepen his knowledge of the sector. After working at Birra del Borgo with current partner Leonardo Di Vincenzo and becoming a master brewer in Singapore, Dario was then stuck in Catania due to Covid. In discomfort, the opportunity arrived: to manage an old vineyard on Etna with friend and partner Giovanni Nicita. Once the pandemic was over and amateur production was suspended, Dario was still convinced that this was his path. Thus, with the support of the guys from Masseria La Cattiva, he continued to vinify, officially starting the Manciaciumi project in 2022. The term from the Sicilian dialect “manciaciumi” translates as “itch”, indicating a person who cannot stay still, as if afflicted by an incessant itch, and therefore must invest their energies in something, a situation that reflects Dario's personality.
Under the Manciaciumi project, following the principles of organic farming, Dario works approximately 3 and a half hectares of very old vines, rooted in the volcanic soils of Etna. The vines, represented by the grape varieties Nerello Mascalese, Nerello Cappuccio, Alicante, Carricante, and Minnella, are partly planted on their own roots at altitudes reaching up to 1,000 meters above sea level. The winemaking approach excludes additives and invasive manipulations, with spontaneous fermentations and the use in winemaking and aging of a wide variety of materials, such as steel, fiberglass, old woods, terracotta, and glass demijohns.
the eclectic and unconventional character of Dario as well as the volcanic essence of the territory, revealing a new enological face of Etna.Dario Sciuto is the protagonist of the Sicilian project Manciaciumi, born in 2022 with the intent to recover old vineyards of Etna, preserving and enhancing them in the spirit of craftsmanship. Originally from San Giovanni la Punta, a municipality in the Catania area located at the foot of Etna, Dario decided to embark on this beautiful adventure with the support of two partners, Giovanni and Leonardo. Before this, he was oriented towards something entirely different, with a degree in economics in hand and subsequent experience of a few years in Australia in the restaurant world. Here Dario began to get close to beer production, deciding to enroll at the University of Gastronomic Sciences in Pollenzo to deepen his knowledge of the sector. After working at Birra del Borgo with current partner Leonardo Di Vincenzo and becoming a master brewer in Singapore, Dario was then stuck in Catania due to Covid. In discomfort, the opportunity arrived: to manage an old vineyard on Etna with friend and partner Giovanni Nicita. Once the pandemic was over and amateur production was suspended, Dario was still convinced that this was his path. Thus, with the support of the guys from Masseria La Cattiva, he continued to vinify, officially starting the Manciaciumi project in 2022. The term from the Sicilian dialect “manciaciumi” translates as “itch”, indicating a person who cannot stay still, as if afflicted by an incessant itch, and therefore must invest their energies in something, a situation that reflects Dario's personality.
Under the Manciaciumi project, following the principles of organic farming, Dario works approximately 3 and a half hectares of very old vines, rooted in the volcanic soils of Etna. The vines, represented by the grape varieties Nerello Mascalese, Nerello Cappuccio, Alicante, Carricante, and Minnella, are partly planted on their own roots at altitudes reaching up to 1,000 meters above sea level. The winemaking approach excludes additives and invasive manipulations, with spontaneous fermentations and the use in winemaking and aging of a wide variety of materials, such as steel, fiberglass, old woods, terracotta, and glass demijohns.
the eclectic and unconventional character of Dario as well as the volcanic essence of the territory, revealing a new enological face of Etna.
