The Nicolosi-Asmundo family received a noble title for their viti-vinicultural work in 1726, and by 1869 the family was conducting separate vinifications of white and black grapes. Carlo Nicolosi-Asmundo, professor of enology at the University of Catania, worked with colleagues to define the borders and traditions of what became the Etna DOC — Sicily’s first delimited historic area of production — and the estate conducted the initial research establishing the Etna Bianco Superiore category. The property features a nineteenth-century winery, salon, and boutique hotel, with Marco Nicolosi-Asmundo leading winemaking today.