Mount Etna rises 3.400 meters above the Ionian Sea.

Born two hundred thousand years ago in an ancient seabed, the volcano Etna is a rare jewel in contemporary gastronomy. Wine has been in continuous production here since antiquity.

The high quality of wine and food from the territory—Europe’s largest and most active volcano—have only contributed to the wonder of its fertility and power.

While Mount Etna’s position on the eastern third of Sicily influences the macro- and micro-climates around the mountain, wine production is strongly characterized by the altitude and exposure of her vineyards and the wealth of minerals in every square meter of DOC soil.

The Mount Etna DOC—Denominazione di Origine Controllata—was the first Designation of Origin to obtain recognition for its wines in Sicily, in 1968. The DOC specification remains intact, protecting the autochthonous grape varieties traditionally cultivated on the volcano.


Mediterranean with localized factors related to the conical shape and height of the mountain; between 25-75 inches of annual rainfall and 250 days of sunlight.


The vineyards can be found in a band that encircles the mountain on three sides, from 400m to about 1000m AMSL with variable exposures and proximity to the sea. With such a high elevation, there are pronounced shifts between day and night temperatures, creating a kind of refrigeration around the vines.


Mount Etna is composed of hyper-localized matrixes of rock, pumice, and volcanic sands that are rich in minerals and essential nutrients for plant growth. This is essential for sustainable winegrowing in this pre-alpine Mediterranean climate.


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