The company tre.mi.la. (acronym of the three family villages and the beginning of the project trecastagni, milo, lavinaio) was born from a family reality on the slopes of the Etna volcano, as a natural evolution of a passion for the vineyard inherited from the grandparents. The project takes shape in 2018, with the first bottling in 2019 of a small production of 3000 bottles. In 2019 we vinify the catarratto, carricante and nerello mascalese from the Milo vineyard, in Contrada Caselle on the east side of the volcano and from a small grandfather's vineyard on the south side. Since 2022 we have come full circle by adding another hectare on the western slope and we are starting to acquire the shares to be able to plant in a small plot on the northern slope. At the moment we therefore have 2.5 hectares of vines and 0.5 to plant. In the vineyard, thanks to the volcanic soil and favorable exposure, we only use sulfur in small quantities and zeolite. When necessary (being on the slopes of a volcano, therefore at risk of falling volcanic ash tearing the leaves) we use zeolite and propolis together. For the treatment of the land, we have not modified any of the original terraces in respect of the terroir, which is why we work everything by hand or with a motor hoe, as we cannot use tractors. In the field, for three years, I have personally taken care of the green manure with field beans, mustard and lupine. Since 2021 we have managed, with considerable effort, to set up a small urban cellar in which we only vinify our masses, without introducing yeasts other than the endemic ones of our grapes. The cellar is located under the house, so we can carry out the re-assembly every three hours, since we don't have refrigerated tanks and temperature control. Following the biodynamic calendar we carry out the necessary decanting to bottle without filtration and clarification. Each wine represents the expression of a vineyard and/or district.