It is a good thing that a lot of people have come here for the last 10, 15 years from all over the world. And I think everybody has their own approach. So my approach, I’m more gravitated towards a more natural style of winemaking. Some other people might have their own different approach to their winemaking style.

So everybody has their own approach. I think it’s great. There’s nothing else better than that, better than just going all in one dimension. Part of the reason why everybody comes here is the multicultural aspect, as well as the volcano, the soil. And to me, I think it is very important to find a piece of land with diversity, with the diversities of altitude, the elevations since we’re in climate change right now, and that altitude.

Part of the reason why I came here, when I realized that I could get a piece of land, was the diversity of the altitude. And also, the old vines are very… they’re very old. We call it pre-phylloxera vines or Piete Franco. Piete Franco means the original rootstock. There are a lot here, I realized.

I don’t know whether winemakers realize that or not, or they just come here because of the name of Etna, but I think to me, it plays a very important part. Very important reasons for me why I got here in the first place, because not only is there a live volcano, but we have the choice of being at a different altitude. So that kind of contributes a totally different character into the wine. You can use the same grapes, but you kind of make a different style of wine.

So that’s what fascinates me. So to me personally, I think it’s wonderful to have all these people come here to be able to do their thing to give Etna a different aspect. I’m a very open-minded person and I think a lot of people should be too. And different aspect means a different approach and different way of looking at Etna. So this is how we grow. This is part of the journey. So I think it’s a good thing. 

I think this place has the potential to make amazing wine, and will be on par with the grand crus from Burgundy. Back in 2008 Jancis Robinson wrote an article about Etna being the Mediterranean Burgundy.