ACQUATINTA 2023 – Etna Natural Red Wine

Acquatinta 2023: a volcanic expression of Etna

Acquatinta 2023 is a vibrant and unique red wine that captures the soul of Etna. Made from 70% Nerello Mascalese and 30% native grapes such as Sangiovese, Minnella Bianca, Carricante, and Moscato, it represents the diversity of Sicily’s viticultural heritage. The result is a wine with freshness, elegance, and subtle volcanic minerality, produced in only 2,000 bottles.

Ancient vineyards and natural viticulture

The grapes come from old vines aged 40–80 years, cultivated on volcanic sandy soils. On the eastern slopes, the soils are sandy and mineral-rich, while on the northern slopes, the presence of stones adds further character and complexity. Farming is entirely organic and natural, with full respect for the delicate Etna ecosystem and manual harvesting in small 15 kg crates.

Gentle vinification with Nerello Mascalese character

In the cellar, fermentation takes place with the skins for about 48 hours, followed by a few additional hours of contact with the pomace of Nerello Mascalese from other fuller-bodied wines. This delicate approach enhances color, aromatic intensity, and the vibrant personality of the blend. No fining or filtration is performed, and no SO₂ is added, keeping the wine as natural as possible.

Aging and style of Acquatinta 2023

Acquatinta matures for 6 months in stainless steel, preserving freshness and purity. The wine shows bright red fruit notes, subtle floral tones, Mediterranean herbs, and a light savory finish that reflects Etna’s volcanic terroir. Its light structure and easy-drinking profile make it versatile, yet with enough depth to intrigue enthusiasts of natural wines.

Technical sheet Acquatinta 2023

• Region: Sicily – Etna

• Grapes: 70% Nerello Mascalese, 30% native grapes (Sangiovese, Minnella Bianca, Carricante, Moscato)

• Appellation: Terre Siciliane IGP Rosso

• Soil: volcanic sandy (East), volcanic sandy with stones (North)

• Vine age: 40–80 years

• Viticulture: organic, natural

• Harvest: manual, late September–early October

• Vinification: 48h skin fermentation + short contact with Nerello Mascalese pomace

• Aging: 6 months in stainless steel

• Fining / filtration: none

• SO₂ added: none

• Production: 2,000 bottles

Giuseppe Lazzaro

At the eastern foothills of Mount Etna, where black volcanic soils meet the sea and the forests, lives and works Giuseppe Lazzaro with his family. For generations, they have cultivated vegetables, fruit, and grapes for domestic use, but it was his grandfather – a master in pruning and grafting – who passed on to Giuseppe his deep passion for nature and wine.

After years of experience with a renowned Etna producer, in 2020 Giuseppe decided to embark on his own path, creating wines that reflect his identity, his roots, and his personal vision.

Today, he cultivates 4.5 hectares of vineyards, spread across four municipalities:

• Eastern slope: Giarre and Milo (700 m a.s.l.), with sandy volcanic soils of ancient origin.

• Northern slope: Castiglione and Randazzo (550–1,000 m a.s.l.), with younger, stony soils made of solidified lava.

The vineyards, 60–90 years old, are trained in the traditional alberello system and planted exclusively with native varieties: Carricante, Nerello Mascalese, Minnella Bianca, Inzolia, and Moscato.

A philosophy of balance

For Giuseppe, protecting and enhancing the delicate ecosystem of Etna is essential. At the heart of this approach is the Sicilian black bee, from which he also produces honey, a vital ally in safeguarding biodiversity. His vineyards are home to fruit trees, wild and cultivated herbs, flowers, shrubs, and natural habitats for birds and insects.

Lava, honey, and wine

Every step, both in the vineyard and in the cellar, follows a low-intervention philosophy:

• all operations are carried out manually, from harvest to pressing;

• in the vineyard, propolis from his bees is used as a natural preventive treatment;

• in the cellar, fermentations are spontaneous with native yeasts;

• clarification happens naturally during the cold winter months.

The wines embody the spirit of the volcano: sincere, mineral, vibrant, and authentic, born from a fragile yet profound balance between man and nature.