Explore deAetna

Join us to explore the historic vineyards and the 18th-century palmento where we taste ancestral wine while listening to the stories of the old “pistaturi”.

We walk amidst the nature surrounding the winery and vineyards, rich in biodiversity. We admire a panorama stretching from Etna to the sea and visit the underground winery where our sustainable wines are born.

TASTING
We will taste our ancestral wine in the charming setting of the 18th-century palmento. Then, at the table, our interpretation of the Etna terroir, the organic and sustainable wines of the classic deAetna line:

- Etna Rosato DOC deAetna
- Etna Bianco DOC deAetna
- Etna Rosso DOC deAetna

LIGHT LUNCH
The tasting is accompanied by a light lunch that tells the story of the territory:

- Platter of artisanal and local cold cuts and cheeses, such as Sant’Angelo di Brolo salami, Nebrodi pork pancetta or lonzino, piacentino ennese with saffron, fresh primosale with pepper and pistachio;
- Tastings of traditional preparations in line with the season, for example: caponata, sheep ricotta, eggplant sticks alla norma, ricotta and garden vegetable pie, meatballs with seasonal vegetables;
- Mulberry jam from Etna and honey from sulla served with cheeses;
- Focaccia, breadsticks, and traditional Etna bread seasoned with organic Evo oil from the olive groves surrounding our vineyards.

We offer a guided tasting of three extra virgin olive oils, an authentic expression of the local cultivars.

A sensory journey through three intensities:

• Biancolilla Cultivar (Delicate)
  Light and elegant aroma, floral notes, and fresh almond. A harmonious oil with a delicate spicy finish.

• Tonda Iblea Cultivar (Medium)
  More structured profile, with hints of green tomato and aromatic herbs. Balanced, with a pleasant bitter and spicy note.

• Nocellara dell’Etna Cultivar (Intense)
  Decisive and persistent character, with vegetal notes, artichoke, and green almond. A deep oil with a volcanic personality.

The tasting will be guided through visual, olfactory, and gustatory analysis to understand how soils, exposures, and altitudes influence aromas and structure.

Tasting duration: 20 min 

Tasting technique: first only oil and then with Etna bread