A tastefrom antiquity

I have chosen to make wine in a difficult, impervious and wild area, which nonetheless boasts one of the richest wine-growing traditions in Italy and Europe.

Mt. Etna is a land of ancient grape varieties, such as Nerello Mascalese, Nerello Cappuccio, Alicante and Francisi for red wines, and Carricante, Minnella and Grecanico for whites.

The grapes are converted into fine wines with many unique features and a remarkable history, wines which today are appreciated throughout the world for their distinctive character and qualities.

You can only really understand a wineif you know its origins.

The grape 'tree'

All my vineyards follow the traditional model known as alberello viticulture, which is typical of the Etna area. The vines are not arranged in rows: each is treated as an individual plant and placed at an equal distance from the others on all sides, supported by a chestnut post.

This ensures more room for the roots, better irradiation and ventilation, and a geometry that makes pruning and harvesting easier – two activities that are still chiefly carried out by hand. After all, a well-tended and healthy vine will bear good fruit.



The Winegrowers Guild

To tend my vineyards, I have chosen to rely on the experience of Salvo Foti and Maurizio Pagano, heirs to a tradition founded in the 16th century with the Maestranza dei Vigneri, or Winegrowers Guild, the first association of this kind in the Etna area.

Through the use of non-invasive methods and tools, and the complete avoidance of pesticides or systemic treatments, we are committed to making the most of the priceless heritage offered by our territory, working in a respectful and unhurried way, in complete harmony with ourselves and the environment.