From winemaker Andrea Franchetti:
"Mount Etna rises through layers of increasingly cold air, higher than the Dolomites. Every night this air slides along the black dust to the vineyards and subjects them to a sudden swing in temperature, which first paralyzes them at first, and then makes them distil sugars and altered, distorted aromas, deviated from what would normally come from the metabolism of a normal Sicilian plant. It's best to do one's viticulture in climatic strangeness, in a pristine and deserted place where one can find powerful images. A winemaker can court these images for years without fully understanding them; in the meantime, he transmits a completely original style to his wines".