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.
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.
Among the narrow paths of Presa, a small hamlet where the residents set aside their roles as fellow townspeople and almost become a tribe, is 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 a soil of lava and clay, walking day after day on the “gghiara,” as the locals of Etna pronounce it, 15 hectares are cultivated with vineyards, olive groves, and orchards. These lands take the shape of a theater, as if inviting anyone who crosses the gate to enjoy the immense spectacle of Nature, which daily repeats and renews itself.
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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