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The Cellars and Territories

From Western Sicily to Etna: two different territories where our wines are born today and where it is possible to live unique experiences.

The territory of the Belìce Valley is made up of soils of heterogeneous composition which allow for the cultivation of vines at various altitudes and with different exposures.

The Etna area is an uncontaminated place where the fertile volcanic soil creates ideal conditions for the cultivation of fine vineyards.


In a corner of Sicily where viticulture meets art until merging with it, Tenute Orestiadi. A journey through completely different terroirs, with rich and varied characteristics, which tell the story of the sun and the sweet Sicilian breezes, with a common denominator: the ability to enhance the native varietals.

The grounds

In the territory of Gibellina you can find three types of land: the Red earth, rich in sand and skeleton, ideal for growing red grape varietals such as Perricone; there Black Earth on the rolling hills of the Trapani hinterland, resistant to drought and ideal for numerous varieties of both red and white grape vines such as Syrah and Nero d'Avola; there White Earth present in the hills of the Belìce Valley, characterized by a high component of limestone and gypsum and ideal for the cultivation of autochthonous white varietals such as Grillo, Zibibbo, Inzolia, Catarratto.

La Gelsomina

Among the lanes of Presa, a small hamlet where the inhabitants shed the clothes of fellow citizens and become almost a tribe, was born La Gelsomina, a small jewel located on the edge of the Santa Venera torrent, where Piedimonte Etneo gives way to the County of Mascali.
On lava and clayey soil, walking day after day on the "gghiara", as the Etna people pronounce it, 15 hectares of vineyards, olive groves and orchards are cultivated, which take the form of a theatre, as if to invite anyone who crosses the gate to enjoy the immense spectacle that is Nature, which is repeated and renewed every day.

The terrain

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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