EtnellaLand Fruit Pet Nat Mela Cola Etnella

Etnella EtnellaLand Fruit PetNat Mela Cola

The volcano meets the apple: a natural, expressive cider from ancient orchards

A unique project that tells the story of Mount Etna not only through wine, but also through the forgotten fruits of its volcanic terroir. EtnellaLand Fruit PetNat Mela Cola is a naturally bottle-fermented cider, made from a selection of heritage Etna apple varieties—Cola, Gelato Cola, Romaniello, Saturnio, Cirino, all Slow Food Presidia, grown on lava-rich soils between 900 and 1200 meters above sea level.

Born from the friendship and shared vision of Davide Bentivegna (Etnella) and Vitalii Karvyha, the apples are direct-pressed, fermented with wild native yeasts, and refermented in bottle using must from the following vintage. The cider is not disgorged, resulting in a lively, complex and deeply territorial expression.

Tasting notes
Light golden with copper hues, slightly hazy. Aromas of fresh apples, lemon zest, white flowers, and a hint of volcanic smokiness. Dry, vibrant on the palate with zippy acidity and a long, mineral finish.

Pairings
Perfect as an aperitif or with vegetable tempura, seafood, fresh cheeses, salads or fusion dishes.

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Etnella – Winery on Mount Etna

An artisanal project among the volcanic vineyards of Sicily

Etnella is a small independent winery located on the northern slopes of Mount Etna, among the historic districts of Passopisciaro, Randazzo and Castiglione di Sicilia. Founded as a project of life and land, the winery is a true expression of Etnean viticulture, with a radically artisanal approach and limited production, focused on high-altitude bush-trained vineyards.

Terroir and vineyards

The vineyards range from 600 to 1,000 meters above sea level, growing on black volcanic soils rich in minerals, which give the wines tension and character. Many parcels are centenarian and pre-phylloxera, cultivated organically with manual work and great attention to biodiversity. Each district is vinified separately to preserve its unique micro-terroir expression.

Winemaking philosophy

Etnella’s guiding principle is to let the wine reflect the mountain and its energy. No pesticides or chemical herbicides are used—only natural treatments like sulfur and copper. In the cellar, spontaneous fermentations with native yeasts, manual punch-downs, and long aging in neutral oak or concrete vats are favored. The result is a pure, vibrant, non-interventionist style that speaks clearly of vintage and place.

Vinification and style

Grapes are harvested by hand, with careful bunch selection. Fermentations take place in open wooden vats without forced temperature control. Macerations are gentle and respectful of the fruit. Aging lasts 12–18 months in neutral oak or inert vessels, with no fining or filtration. The wines are mineral, tense, deeply rooted in the territory, and built to age.

Limited production and recognition

Etnella produces only a few thousand bottles per year, each numbered and linked to a specific vineyard or district. The wines have gained attention from connoisseurs and professionals across Europe, appearing in guides and magazines such as Slow Wine, Vinum and The Wine Advocate. Distribution is selective, with presence in fine-dining restaurants and independent wine shops.

Signature wines

• Nerello Mascalese “Notti Stellate”: a refined, volcanic red with notes of cherry, ash, mountain herbs and light spice.

• Etna Bianco “Kaos”: a Carricante–Catarratto blend from old vines, citrusy and saline, with hints of almond and flint.

Visits and tastings

Visits to Etnella are by appointment only and offer an intimate, authentic experience. Guests are guided through the vineyards and cellar before tasting the wines, discovering the essence of Etna through the winemaker’s voice—between nature, lava and tradition.