From the northern slopes of Etna, in the municipality of Randazzo, comes a wine with deep roots in the region's volcanic history. The "Vigna Poggio" vineyard, spanning a generous 1.5 hectares within the Monte la Guardia section of Randazzo, boasts century-old vines. Trained in the traditional alberello system, these vines are supported by chestnut stakes and enjoy a planting density of 10,000 vines per hectare. They flourish on terraces crafted from volcanic stone, set against the enchanting backdrop of a chestnut forest.

Viticulturally, the vineyard follows traditional Etna methods, strictly adhering to organic practices and opting for non-irrigation. Positioned 800 meters above sea level, the vines thrive in a cool and breezy climate, deeply rooted in the area's characteristic volcanic soil. These conditions nurture the 100% Nerello Mascalese grapes, which produce an annual yield of 60 quintals per hectare.

The vinification process pays homage to the region's winemaking traditions. Harvested between the first and second week of October, the grapes undergo an extensive maceration with their skins to produce a red wine of distinction. Following malolactic fermentation, the wine finds its way into 500-liter French oak tonneaux for a maturation period of at least two years. This aging process is further extended with a minimum of two more years in the bottle, ensuring a wine that truly embodies the spirit and essence of its Etna heritage.