The new festival aims to recast Sicily’s most planted grape through tastings, local food and Arbëreshë cultural traditions

Masterclasses and conferences spotlight Sicilian wine’s evolution, global market strategies, and sustainability initiatives throughout the four-day event.

Masterclasses and conferences spotlight Sicilian wine’s evolution, global market strategies, and sustainability initiatives throughout the four-day event.

Sicilian wine group launches trade fair events, educational programs, and digital campaigns to boost brand presence in Asian markets

If there was ever a moment on Etna that crystallized the soul of the volcano, it happened during our visit to Benanti. Tucked into the southeastern slope of Etna, this historic winery balances a rare combination of elegance, intellect, and deep reverence for place.

After our visit to the organically focused Terra Costantino, our Etna adventure continued with a stop at Nicosia Winery, located on the southeastern slopes of the volcano. We were hosted by Graziano Nicosia, the fifth generation of a family that has been growing grapes here since 1898. Graziano carries on the work of his ancestors with a clear sense of pride and purpose, building on both tradition and innovation in one of Sicily’s most dynamic wine zones.

You do not just visit Terra Costantino; you descend into it. The winery is built ten meters underground, deep in the belly of Mount Etna. As a result, the winery’s cellar stays naturally cool and still. Above, the vineyard terraces stretch along the volcano’s eastern slopes at 500 meters above sea level, where sea breezes meet ancient lava soils, and where roots push through sandy layers to find water in the cracks of hardened rock.