Sicily, crossroad of peoples, land of vineyards, with its 1000 kilometers of coastline is the largest island in the Mediterranean Sea.
A place that encompasses 30 centuries of history, and that experienced the succession of numerous dominations, each of which has left a distinctive imprint in the island. In 800 B.C., the Ancient Greeks imported the first grapes in Sicily. Its climate, the sun, the sea breeze and the rocky mineral soil, make this land one of the most important wine regions in Italy.
Many different wines are produced, expression of the numerous varieties of grapes and the particular soils where they are grown. Truly unique are the wines of the “fire mountain”, Etna volcano. It is as if an invisible umbilical cord united the fiery lava boiling inside its craters with the wines produced from grapes rooted in soils made of cooled and disintegrated lava which, throughout centuries, has become vital substrate. The goodness of the wines produced in the hills around Catania has always been attributed to the ashes of the famous Etna volcano, that Sicilians love to call “a muntagna” (the mountain).
It is a complex productive reality characterized by significant climatic and pedological differences deriving from the diverse altitudes. Etna’s vineyards grow on sandy and rocky soils of volcanic origin. Moreover, the wide variation in temperature between day and night (which determines a slow and gradual maturation of grapes) generates wines of exceptional finesse, aromatic complexity and with a very strong personality. The territory, along with its wines, deserves to be known.
It is worth visiting wineries, vineyards, ancient wine presses, and meeting the local wine producers who are so able to tell the story of the Etna wines to make everyone appreciate the places where these excellences were born.
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