Emilio Sciacca, a self-described "eclectic entrepreneur," first fell in love with the wines of Etna while working in his first career as a tourist guide in the Catania area. While showing his island to visitors, he developed a special appreciation for the magic of Mount Etna, and in the 2010s purchased a historic country estate with inspiring views of the mountain. His goal in winemaking became to "respect nature from vineyard to bottle."
His 2019 "Biancopiglio" is a skin contact co-ferment of Carricante, Cataratto, Grecanico and Coda di Volpe. As of 2/7/24 tasting, it shows intriguing and delicious, classic oxidative flavors of toasted caramel, butterscotch, roasted walnuts and orange peel. Its soft, round texture contributes to a full body, which is well balanced by bright, juicy acidity.