Etna’s winemaking history is a fascinating blend of ancient tradition and modern resurgence. Dating back to the 8th century BC, the Greeks introduced grape cultivation to the region, praising the resulting wine as the “nectar of the gods”. For centuries, these vineyards clung to Etna’s slopes, employing the same grape varietals and techniques, though the wine was primarily used to enhance bulk wines from France and Northern Italy. However, the past two decades have witnessed a dramatic shift. The potential of Etna’s unique terroir—a concept encompassing the interplay of soil, climate, and human expertise—became clear, sparking renewed interest and investment in the region. This special terroir, shaped by the active volcano, high-altitude vineyards, extreme weather conditions, and mineral-rich volcanic soil, is the key to understanding the distinctive character of Etna’s wines.