Grottafumata

wild mint, cardoon, and others. In order to preserve this invaluable heritage of biodiversity, Mauro and Mariangela apply the principles of organic farming, rejecting the use of synthetic chemicals and allowing the natural antagonism of the species that populate the territory to act. The indigenous varieties Nerello Mascalese, Nerello Cappuccio, Carricante, and Catarratto are the only varieties cultivated by Grottafumata, rigorously trained as bush vines in accordance with Etna tradition. Fermentations occur spontaneously in steel tanks thanks to the action of indigenous yeasts, without temperature control, and after about a year of aging, the masses are finally bottled.

The production of Grottafumata is based on two labels that express the intimate bond between the vine and Etna: an Etna Bianco from Carricante and Catarratto grapes and an Etna Rosso from Nerello Mascalese and Nerello Cappuccio. These are sincere interpretations endowed with remarkable freshness and a pronounced mineral vein.

wild mint, cardoon, and others. In order to preserve this invaluable heritage of biodiversity, Mauro and Mariangela apply the principles of organic farming, rejecting the use of synthetic chemicals and allowing the natural antagonism of the species that populate the territory to act. The indigenous varieties Nerello Mascalese, Nerello Cappuccio, Carricante, and Catarratto are the only varieties cultivated by Grottafumata, rigorously trained as bush vines in accordance with Etna tradition. Fermentations occur spontaneously in steel tanks thanks to the action of indigenous yeasts, without temperature control, and after about a year of aging, the masses are finally bottled.

The production of Grottafumata is based on two labels that express the intimate bond between the vine and Etna: an Etna Bianco from Carricante and Catarratto grapes and an Etna Rosso from Nerello Mascalese and Nerello Cappuccio. These are sincere interpretations endowed with remarkable freshness and a pronounced mineral vein.