By Benjamin Spencer Every brand rises and falls on its own merits. You cannot market your way to success or leverage every social interaction in a way that makes you an overnight sensation. You must have boots-on-the-ground strategies that work. Over the last two years, since we arrived in Sicily and launched the Etna Wine …
A Commercial, Wine Hashtags, and A Volcano … Oh My! Read More »
By Nadine Guarrera When we learned that this year’s International Women’s Day theme was “Make It Happen,” I knew we had to shine a light on the women in wine here on Etna. International Women’s Day occurs on March 8 of every year and celebrates women in general in addition to the economic, political and social achievements …
By Benjamin Spencer It’s not easy making a mark in the culinary scene of Italy. You need to know your stuff. Over the last two years we have worked very hard to set up our company and communicate this simple fact: WE KNOW ETNA WINE. In that time, we’ve met #winelovers and journalists from around the …
EWS Listed in Swide Magazine's Top 10 Best Experiences of Italy Read More »
Every week, we read another article that mentions Etna and her wines. The (#etnabianco) white wines from Carricante, along with the (#etnarosso) red wines made from Nerello Mascalese and Nerello Cappuccio are certainly worth writing about, but what are journalists saying? What are consumers reading? And what should you think?
The Etna Wine School™ is proud to announce a new operating structure for 2015. As of December 2014 the Etna Wine School has ended joint operations with Etna Wine Lab and will be operating independently. Since its founding in 2012, the Etna Wine School has educated an international pool of students, bloggers, journalists, importers, restaurateurs, …
Mount Etna producers were prominently featured in the February 2014 issue of Decanter Magazine. We are very happy to include the downloadable PDF version of the article here. In short, Simon Woolf’s article focuses on the impetus behind the bottled wine movement on Mount Etna, which began in earnest in the late 1980s, and what has …
What do you think of our new #video? –
These gorgeous melons are popping up everywhere — in granite, bevande, per dolce dopo pranzo. At about 0.40€/kilo you can’t get a better summer delight. ‘Anguria’ is a Greek and Byzantine word for this fruit, though ‘cocomero’ can also be used.
Making ricotta takes time. For six generations, the Sgroi family has been producing traditional artisanal cheeses on the slopes of Mount Etna. We love what they do, and we encourage you to visit their store — via Mazzini, 74-76 in Santa Venerina. +39-095-950-222
For our friends on Mount Etna and those beyond, a touch of ingenuity in an otherwise ‘fixed’ system of exchanges … Happy reading and, hopefully, happy winemaking …
