We are on the east/northeast slope of Etna, perhaps the steepest of all. The exposure favors the light of dawn, which is significantly shorter at sunset. The area is that of Mascali, which, due to its proximity to the coast and the port of Riposto, is the birthplace of Nerello Mascalese, the varietal that characterizes Etna wine.

The 4 hectares of vineyard have been progressively replanted since 2008, using traditional bush vine training, to best utilize the narrow, well-ventilated terraces that develop around an old crater.

The dry stone walls extending down the valley bring back the sea breeze that characterizes the crops in this area.

The soil is an ancient lava flow, it is draining and rich in stones and minerals.

The management, which is in synergy with the rest of the farm, involves spontaneous grassing and controlled grazing, and a high level of biodiversity. The soil is turned only for green manure and fertilization, which is carried out exclusively with home-produced compost. Sulfur treatments are kept to a minimum, and the use of copper is avoided.

Diego follows the process in the vineyard and in the cellar. He has an engineering background and a farmer's heart. He loves his land, the sun that kisses it and illuminates the vineyard terraces every morning.
His interpretation of the territory follows an empirical approach that favors observation and experience without neglecting the scientific aspect.
His choices vary according to the peculiarities of each season and what the vineyard offers at the end of the ripening cycle.
Micro-harvests with progressive maceration, the choice of maceration container in terracotta amphorae and/or earthenware vats, become the tools to accompany the grapes in expressing themselves in a living wine made of encounters, clashes and exchanges.
In the cellar, he doesn't follow any particular rules but proceeds by tasting. In general, he prefers single-varietal wines, which allow him to explore the expressions of each grape variety.
He decides on the blends, after at least a year of refinement, creating mini assemblies in 5-liter bottles that rest for about a month before choosing the one he prefers.

Spontaneous fermentation. Aged in terracotta amphorae. No filtration or clarification. Minimal sulfites added only when needed during bottling.