Davide Bentivegna, founder of Etnella, has been fully dedicated to farming since 201, after gaining managerial experience within Siemens, with the intent of creating wines that touch the heart. Without any experience or family vineyards, everything had to be created from scratch. From the beginning, the approach was directed towards natural agriculture and winemaking, guided by strong ethical principles. We respect the ancient traditions of agriculture on the slopes of Etna, with attention and rigor on each plant that we consider as a family member, we allow very few treatments based on copper and zolo, and that's it, the harvest and numerous farming activities are done by hand and without the aid of machines. Fermentations occur spontaneously with only indigenous yeasts present in our grapes and we follow the regulations established by Vinnatur with a maximum of 40mg/tot of sulfites on white wines and 30 Mg/Tot on red wines and only if necessary or in less fortunate vintages.
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