The first evidence of viticulture on the slopes of the highest active volcano in Europe dates back to the period of Greek colonization of eastern Sicily, around the 7th-8th century BC.The Greeks immediately understood the agricultural vocation of this fertile volcanic area, introducing and developing the cultivation of the vine. This tradition was consolidated in Roman times, with Etna becoming an important viticultural area.
After a period of relative decline during the Middle Ages, Etna viticulture experienced a revival starting in the 13th century. During the Renaissance and in the following centuries, Etna wines were appreciated and marketed outside Sicily. Historical testimonies praise the quality of the wines produced on the slopes of the volcano. During the 19th century, the Etna area was one of the most vineyard-covered provinces in Sicily.
The history of Etna’s wines and vineyards is a fascinating journey that has its roots in ancient times and has seen periods of great splendor, profound crises and a recent, extraordinary rebirth.
VITICULTURE
PHYLLOXERA EPIDEMIC
A very hard blow was inflicted at the beginning of the 20th century by the phylloxera epidemic, an insect that devastated most of the European vineyards. Even Etna was not spared, with a drastic reduction in the vineyard area and the abandonment of many areas in favor of other crops such as hazelnuts and chestnuts.
The real turning point and subsequent rebirth of Etna viticulture occurred in the 1980s and 1990s. Thanks to the intuition and passion of some producers, both local and from other regions, the immense potential of the Etna territory for the production of high-quality wines with unique characteristics was rediscovered.
Key factors in this rebirth have been the valorization of native vines, in particular Nerello Mascalese and Nerello Cappuccio for red and rosé wines, and Carricante for white wines. These vines, perfectly adapted to the particular volcanic terroir, contribute significantly to the personality and longevity of Etna wines.
ETNA D.O.C.
The Etna terroir is extremely varied, characterized by high altitudes (the vineyards reach up to almost 1000 meters above sea level), significant temperature variations between day and night, different exposures on the various slopes (North, East, South, West) and above all a great variety of soils originating from the different lava flows that occurred over the millennia. This geological and microclimatic complexity is reflected in the richness and nuances of the wines, leading to the definition of the “Contrade”, real sub-zones with distinct soil and climate characteristics, considered the “crus” of Etna.
In 1968, Etna was the second area in Sicily to obtain the Controlled Designation of Origin (DOC), a testament to its historical and qualitative value. Today, Etna wines enjoy growing prestige at a national and international level, appreciated for their minerality, elegance, complexity and ability to authentically express the indissoluble bond with the volcano from which they originate. Viticulture on Etna is often described as “heroic” due to the difficult growing conditions linked to the slopes, altitude and volcanic nature of the soil, but these challenges contribute to the uniqueness and excellence of its wines.