For four generations, we have chosen to cultivate our vineyards following the centuries-old tradition of Etna, using sulfur and copper sulfate very sparingly, practicing green manure, mulching if necessary, plowing to aerate the soil, strict manual pruning, and hand harvesting. The plants are either bush-trained or low-trained with bush-trained plants, and the vineyards are located on terraced terraces supported by dry stone walls. The volcanic soil, the strong temperature variation between day and night, and the high daily solar radiation make the grapes harvested unique, perfectly ripe, around mid-October. Therefore, our wines, to the nose and taste, bring back the aromas and flavors of this wonderful part of Sicily. Vine cultivation is accompanied by olive cultivation and scattered fruit trees. If you walk through our vineyards, you will smell the scents of the earth, listen to the songs of the crickets and the buzzing of wasps and hornets. There are also wild rabbits that frequent our vineyards and, every now and then, like to feed on the leaves of the newly planted vines... but this too is nature! Depending on the season, you will find prickly pears, wild asparagus, and "cavolicelli" (typical vegetables of the Etna territory see notes in the kitchen and dishes) that we collect for ourselves and for friends. Broom and mountain flowers complete the panorama of biodiversity at high altitudes. Finally, we do not forget about the landscape: we recover, working on it every year, the dry stone walls and clean the "paths" to cross the vineyards. The tradition of the company is set against that of the territory, in fact, already at the beginning of the twentieth century, large quantities of wine were produced for export and the same town of Passopisciaro arose to host the numerous farmers who, moving, found work there. This development led both to the construction of large wine presses and to the birth of many small producers. Today, as a century ago, Etna shines for its wines.
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