The Tre.Mi.La. company (an acronym for the three family towns and the starting point of the project: Trecastagni, Milo, and Lavinaio) was born from a family business on the slopes of Mount Etna, as a natural evolution of a passion for vineyards inherited from their grandparents.

The project came to fruition in 2018, with the first bottling in 2019 of a small production run of 3,000 bottles. In 2019, we vinified Catarratto, Carricante, and Nerello Mascalese from the Milo vineyard in Contrada Caselle on the eastern slope of the volcano, and from a small vineyard belonging to our grandfather on the southern slope. Since 2022, we have completed the process by adding another hectare on the western slope and are beginning to acquire the shares to plant a small plot on the northern slope. We currently have 2.5 hectares of vineyards and 0.5 hectares to plant. Thanks to the volcanic soil and favorable exposure, we use only small amounts of sulfur and zeolite in the vineyard. When necessary (being on the slopes of a volcano, thus at risk of volcanic ash falling and damaging the leaves), we combine zeolite and propolis. Regarding soil management, we haven't altered any of the original terraces, respecting the terroir. This is why we work everything by hand or with a rototiller, as we can't use tractors. In the fields, for three years, I've personally taken care of the green manure with fava beans, mustard, and lupin beans. Since 2021, we've managed, with considerable effort, to set up a small urban cellar where we vinify only our own grapes, without introducing yeasts other than those endemic to our grapes. The cellar is located near our house, so we can perform pumping over every three hours, as we don't have refrigerated tanks or temperature control. Following the biodynamic calendar, we perform the necessary rackings for bottling without filtration or fining. Each wine represents the expression of a specific vineyard and/or district.