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The soil of Etna is both lava and clay, made up of the "gghiara", as the Etna people pronounce it, and the result of numerous eruptions that have occurred over the centuries, leaving dust to settle on the fields and magma to crystallize. This has made it a place with absolutely unique mineral characteristics, where, at 550 meters a.s.l., native varietals of the volcano are grown, such as Nerello Mascalese, Nerello Cappuccio, Carricante and Moscato dell'Etna.

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