Surrounded by vineyards in an unparalleled location, the cantina was completed
in1869 after a terrible earthquake had destroyed the previous structure.

Like the characteristic Etna palmenti (the part of the building used for processing grapes), it is divided into three floors; the highest - originally designated for the pressing of the grapes (rigorously accomplished by bare feet) - hosts the business offices.

On the middle floor, in the past, were the fermentation baths: large, open tubs no deeper than 2 meters, into which the must would fall, conveyed by the fermentation.

Today this area is still designated to fermentation, but it now takes place in thermal-conditioned steel tanks which are not only more functional, but above all, more hygienic.

The underground ageing cellar has maintained its original romantic air; and it is there that the wine completes its maturation, resting in barrels made from the wood of Etna’s chestnut trees and French oak trees, acquiring the strong identity that characterises it.