Giuseppe Lazzaro and his family have lived on the eastern slopes of Etna for generations and have always worked the land only for the domestic needs of vegetables, fruit, wine, oil and honey.

It was probably his grandfather, specialized in pruning and grafting, who passed on to Giuseppe the talent and passion for nature, viticulture and wine, which made him abandon the faculty of Mechanical Engineering, and enter the world of wine. In 2020 Giuseppe, after having gained about twenty years of experience at a well-known winery on Etna (Frank Cornelissen) where he held the position of cellar manager, decided that the time had come to put himself to the test and give a personal interpretation to the wines of the volcano. He owns about 4.5 hectares, distributed in small parcels on the three sides of Etna: North, East and South. The company headquarters are located on the eastern side in the Praino district in Milo (CT). The vineyards are between 40 and 90 years old, the varieties are native and traditionally grown as saplings. For Giuseppe, the enhancement and protection of the delicate ecosystem of the area is very important. The Sicilian black bee, from which he also produces honey, is the cornerstone of his approach to protect and recover the typical biodiversity of Etna. In his vineyards, various fruit trees, cultivated and spontaneous aromatic herbs, flowers, shrubs, as well as nests, shelters for birds and insects complete the natural ecosystem. Giuseppe, who truly has lava, honey and wine in his veins, pursues a philosophy of low intervention, both in the vineyard and in the cellar. All operations are manual, from cultivation to grape harvesting. In the vineyard he uses the propolis of his bees as a preventive treatment, or as needed: sulfur, copper and rock dust. In the cellar all fermentations are carried out with indigenous yeasts and activated via “mother must”. The care of all vinifications is meticulous and almost obsessive, from cleaning to order everything must be “perfect”. The task of clarifying and stabilizing the wines is left to the time and low winter temperatures, which will then be bottled only with the right lunar phase. “The obsessive attention to detail makes us slaves of time, but masters of perfection”