Wines from Mount Etna are no longer a secret, but the best still feel like a revelation. Few regions anywhere offer such a visceral sense of place. These are volcanic wines that actually taste volcanic,... Read More

Wines from Mount Etna are no longer a secret, but the best still feel like a revelation. Few regions anywhere offer such a visceral sense of place. These are volcanic wines that actually taste volcanic, with ash, smoke, salt, and mineral tension rising straight from the black soils of the mountain.

Pietradolce is based on Etna’s northern slope, widely considered the “Grand Cru” zone of the volcano. It’s higher in elevation, with steeper, rockier soils and a cooler microclimate that allows grapes to ripen slowly and retain their nerve. That altitude, along with the dramatic mix of lava flows and sandy volcanic ash, gives the wines their distinctive energy and focus.

Pietradolce farms organically and relies on old vines—many 50+ years—harvested by hand and fermented with a light touch. Though they’ve been a key name in the Etna revival, their pricing has remained fair, especially compared to the soaring costs of top crus on the volcano.

For anyone interested in the next frontier of terroir-driven wine, Etna continues to deliver. And Pietradolce’s wines are among the clearest, most delicious expressions of why we love this volcano.