Frontesciara lies at the foot of Mount Etna where the volcanic landscape is more than just the backdrop, the living volcano and black soils is etched into every vine and bottle. ‘Sciara’ in the local dialect means lava flow and the black, brittle scars left behind by a volcano’s fiery exhalations. In particular, the winery’s ‘sciara’ refers to the lava flow of 1981, one of Etna’s most dramatic modern eruptions.
In 1981, fire surged from the northern flank of the volcano, advancing with terrifying speed towards the town of Randazzo. Only a handful of kilometers and sheer luck spared the town. The lava, however, carved its way through forests, pastures, and ancient farmland burying the past and at the same time sowing the future.
The vineyards for Frontesciara emerged through the hardened river of magma and the vines grow in volcanic soil filled with basalt, pumice, iron and ash which gives the grapes a tense elegance, a saline spine, filled with minerals. The vineyards are situated between 600 and 700 meters above sea level, where temperature variation between day and night plays a crucial role in preserving acidity and aromatic definition. The northern exposure of this area of Etna ensures a slower and more balanced ripening process compared to the southern slopes.
With head winemaker Santo Gozzo at the helm, the philosophy is one of precision and restraint with his dynamic approach firmly rooted in preserving freshness and the authentic character of each native grape variety. The goal is to protect the identity of every vineyard and every vintage. The winery cultivates Nerello Mascalese and Carricante, the two varieties that captures the essence of Etna. Nerello Mascalese is a late-ripening variety, naturally high in acidity and finely structured tannins, particularly suited to the volcanic, sandy-lava soils and wide shifts of high-altitude vineyards. Carricante preserves a sharp, aromatic profile of citrus zest, green apple, and Mediterranean herbs, underscored by iodine, saline lift, and crushed volcanic rock.
In 2015, the Piccini family acquired the estate when Mario Piccini decided to expand beyond the borders of Tuscany and set his sights on Mount Etna, at a pivotal time when the volcano’s wines were beginning to captivate both the Italian and international wine worlds. The journey in crafting these wines began in the vineyard, where every parcel is tended to with meticulous care by the estate team. Over the years, their expertise and dedication have helped shape the distinctive style and growing reputation of Etna wines.
Frontesciara is also equipped with its own state-of-the-art bottling facility, an independent unit certified to the highest standards in the food industry, ensuring uncompromising quality at every stage of production. In the winery, advanced temperature-exchange systems are used during vilification to preserve the wines’ purity and aromatic vibrancy. More recently, the estate as invested in a new-generation press featuring the latest technology in gentle, precise winemaking.
The Vineyards
The vineyards of Frontesciara are located in Randazzo, on the slopes of Mount Etna and stretch across 10 hectares with vines aged 30-40 years. The parcels are planted at a density of 6,500 vines per hectare and are trained in the traditional alberello Etneo system. These low-yielding vineyards produce approximately 4.5 tons per hectare, a testament to the rigorous selection and naturally reduced vigor of these old vines rooted in Etna’s sandy volcanic soils. The combination of high planting density, manual cultivation, and severe yield control enhances berry concentration and aromatic intensity, giving rise to wines of exception depth, elegance, and a profound sense of place.
