In 2000 Andrea Franchetti decided to restore an old farm and cellars on the slopes of Mount Etna, an active volcano in northeastern Sicily. The winery sits at about a thousand meters of altitude above the small wine town of Passopiscario in the district of Castiglione di Sicilia, on the northern slope of the volcano.

The high altitude, sun-drenched vineyards are idyllic yet a constant plume of smoke and the odd ash-filled belch present a constant reminder that Etna is indeed a volcano with attitude, given to relatively frequent lava spills. These spills devastate the landscape, yet each flow leaves a unique mineral profile, giving rise to the notion of various terroirs, here called contrade.

Sicily is the largest island in the Mediterranean. Known for its abundant sunshine, coastal breezes, and low rainfall, the island provides ideal conditions for sustainable and organic viticulture. Volcanic soils, especially around Mount Etna, add complexity and minerality to the wines, while clay and limestone in other areas support a wide range of grape varieties.

Sicily is home to a mix of indigenous and international grapes. Key native varieties include Nero d’Avola, Sicily’s flagship red, known for its bold fruit, spice, and smooth tannins, and Frappato, which offers light, aromatic reds with floral and red berry notes. On the white side, Grillo, Catarratto, and Carricante produce wines ranging from fresh and citrusy to textured and mineral-driven. Carricante, in particular, thrives on the slopes of Mount Etna, yielding crisp, age-worthy wines.

The island’s wine styles are as diverse as its landscapes—from robust reds and elegant whites to refreshing rosés and traditional sweet wines like Marsala and Passito di Pantelleria. Sicilian wines often showcase vibrant acidity, sun-ripened fruit, herbal undertones, and a distinct sense of place, making the region a standout in Southern Italy’s wine scene.

Nerello Mascalese is a red grape variety indigenous to Sicily, particularly renowned for its cultivation on the volcanic slopes of Mount Etna. Thought to have ancient origins, it thrives in the island’s high-altitude vineyards, where mineral-rich soils, significant diurnal temperature shifts, and long growing seasons allow for slow, even ripening. The vine produces medium to large clusters of thin-skinned berries, making it somewhat susceptible to rot in humid conditions, but it excels in well-drained, breezy sites.

While its heartland remains Etna, Nerello Mascalese is also found in other parts of Sicily, Calabria, and in small plantings abroad, including the United States and Australia. It is often blended with Nerello Cappuccio, though single-varietal expressions are increasingly celebrated.

The wines are typically pale to medium ruby with an aromatic profile combining red berries, sour cherry, pomegranate, dried herbs, and distinct earthy, smoky, and sometimes saline notes derived from volcanic terroir. With age, they can develop nuances of tobacco, leather, and dried flowers. Stylistically, Nerello Mascalese ranges from bright, fresh, and elegant to more structured and tannic, often drawing comparisons to Nebbiolo or Pinot Noir. Its naturally high acidity and fine tannins make it particularly age-worthy, producing wines of finesse, complexity, and a unique sense of place.