Sicily possesses a wide variety of soils, climates, and environments, which allow the vineyards to express themselves at their best, giving character and personality to the wines.

In the "Manual for the Cutting of Wines" 1908, Nicola Ricciardelli (director of the experimental winery in Riposto) writes about Sicilian wines:

"The vineyards cultivated in Sicily are few in number and in the different most productive areas one or two of them constitute the almost unique base of winemaking: the vineyard is in a bush form, in most cases without support.

The typical Sicilian wines are the Milazzo, the Risposto, the Vittoria, the Siracusa, the Ribollito di Marsala among the reds and the Marsala, the Castellamare, the Etna Bianco, the Malvasia di Lipari and the Moscati among the whites. They are well-defined and well-characterized types, very well known in commerce.

The white wines of Etna present various characters like the red wines of the same location. Generally, however, they are white wines of a light yellow or greenish-yellow color, clear, dry, faintly flowing, pleasantly fragrant, especially when they age, highly sought after in the Austro-Hungarian squares."

This splendid synthesis of a century ago, defines very well the recovery path that is currently underway of the identity of Sicilian territories. A picture that seemed to be very well defined since then and that the vicissitudes of the wine economy from the post-war period to today, have directed towards a completely new phylogenesis, but that we can safely call "rediscovery of vocation". After the years of challenge through the introduction of new vineyards, today we find ourselves investigating, with infinite pleasure and remarkable results, old territories and ancient vineyards that characterize the island so well in the viticultural profile.