Under the Vineyard
Sutta a Vigna — "Under the Vineyard" in the local Sicilian dialect — is the small-scale, artisanal natural wine project of Sebastiano Costanzo, nestled on the volcanic slopes of Mount Etna in the province of Catania, Sicily. It is a project born from a deep, generational connection to the land — Sebastiano's family has been farming in this extraordinary place for generations, and the name itself refers to the small cellar located beneath the family's old vineyards, a space where tradition and innovation meet in the darkness of the volcanic rock. The vineyards sit on high-altitude terraces at elevations of up to 600 meters above sea level, where the volcanic soils, the constant winds, and the dramatic diurnal temperature shifts create a terroir of extraordinary complexity and beauty. Sebastiano is a member of a new generation of Etna winemakers — young, passionate, and deeply committed to expressing the unique character of this volcanic mountain through wines that are pure, honest, and profoundly moving. The result is a small but highly regarded range of Etna Rosso and Etna Bianco — wines that taste of lava, of altitude, of the ancient forces that shaped this island, and of the hands that tend vines in the shadow of an active volcano.
Generations on the Volcano
The story of Sutta a Vigna is a story of place, of family, and of a young winemaker's determination to express the extraordinary terroir of Mount Etna through wines of purity and authenticity. Sebastiano Costanzo belongs to a new generation of Etna winemakers — a generation that has inherited not merely vineyards but a profound understanding of what makes this volcanic mountain one of the most exciting wine regions in the world. His family has been farming on the slopes of Etna for generations, tending vines, olives, and fruit trees in a landscape shaped by fire, ash, and the relentless forces of nature.
The name "Sutta a Vigna" — "Under the Vineyard" — is not merely poetic; it is literal. The small cellar where Sebastiano makes his wine is located beneath the family's old vineyards, carved into the volcanic rock that defines this landscape. It is a space of extraordinary character — cool, dark, humid, with walls that seem to breathe the history of the mountain. The cellar is not a modern facility with temperature control and stainless steel; it is a natural cave, a space that has been used for generations to store wine, cheese, and preserves — a space where the temperature remains constant year-round, where the wine ages in the silence of the stone, and where the connection between land, family, and craft is palpable in every barrel.
Sebastiano's approach to winemaking is shaped by this place — by the volcano that looms above his vineyards, by the winds that sweep across the terraces, by the soils that are black with lava and rich with mineral complexity. He is not a winemaker who seeks to impose his will on the wine; he is a guardian, a listener, a patient observer who understands that the best wines are those that most faithfully reflect their origin. His philosophy is rooted in a deep respect for the land and a non-interventionist approach in the cellar — a belief that the wine knows what it wants to become, and that the winemaker's role is to guide, not to force.
Today, Sutta a Vigna is recognized as one of the most exciting small producers on Etna — a winery that has earned the attention of natural wine enthusiasts, critics, and fellow producers who understand that Sebastiano's work represents something rare: a fusion of generational knowledge, volcanic terroir, and an unwavering commitment to letting nature speak through the wine. The estate has been featured by The Grape Reset, Raisin, and a growing network of international importers and retailers who seek out wines of authenticity and place. Sebastiano regularly pours his wines at events like Teruar, Sicily's most talked-about natural wine fair, where he engages directly with enthusiasts without intermediaries — a reflection of his belief that wine is a conversation, not a commodity.
"Sutta a Vigna means 'Under the Vineyard' in the local dialect, which refers to the small cellar located beneath the family's old vineyards."
— The Grape Reset
Mount Etna & Volcanic Terroir
Sutta a Vigna's vineyards are located on the slopes of Mount Etna, in the province of Catania, Sicily — one of the most distinctive and exciting wine regions in the world. Mount Etna is Europe's highest active volcano, rising 3,357 meters above sea level, and its vineyards are planted on its flanks at altitudes that range from 400 to over 1,000 meters. Sutta a Vigna's vineyards sit on high-altitude terraces at elevations of up to 600 meters — a sweet spot where the warmth of the Mediterranean sun is tempered by the cool mountain air, creating a microclimate of remarkable diurnal temperature variation that preserves acidity while allowing for full phenolic ripeness.
The soils are volcanic — black, sandy, and mineral-rich, formed from the lava flows and ash deposits that have shaped the mountain over millennia. These soils are unlike anywhere else in the wine world: they are incredibly fertile yet poor in organic matter, rich in minerals yet free-draining, and they impart a distinct savory, smoky, and mineral character to the wines that is unmistakably Etnean. The volcanic soils, combined with the high altitude and the constant winds that sweep across the mountain, create a terroir of extraordinary complexity — a place where vines must struggle against the elements to produce grapes of remarkable concentration and character.
Farming at Sutta a Vigna is organic, with a focus on allowing the natural environment to protect and nurture the vines. The high altitude, constant winds, and sandy, volcanic soil naturally protect the vines from disease, making chemical treatments unnecessary. Sebastiano tends his vineyards by hand, with meticulous care and a deep understanding of the specific needs of each vine. The training system is the traditional albarello — bush vines — which allows the vines to grow close to the ground, protected from the wind and maximizing their exposure to the volcanic soil. The harvest is entirely manual, with rigorous selection of only the healthiest, most concentrated bunches. The result is grapes of exceptional quality — healthy, vibrant, and deeply expressive of the Etna terroir.
The grape varieties are the indigenous treasures of Mount Etna — varieties that have adapted over centuries to the volcanic soils, the high altitude, and the extreme climate of the mountain. The red grape is Nerello Mascalese — the king of Etna reds, a variety of remarkable elegance, bright red fruit, and mineral complexity that produces wines often compared to great Pinot Noir or Nebbiolo for their finesse and longevity. The white grape is Carricante — the queen of Etna whites, a variety of extraordinary acidity, savory character, and distinct mineral, salty finish that captures the volcanic soul of the mountain. Together, these varieties form the backbone of Sutta a Vigna's portfolio — each one expressing a different facet of the Etna terroir, each one a pure, unadorned expression of place.
Province of Catania, Sicily. Europe's highest active volcano (3,357m). Vineyards on high-altitude terraces up to 600m. Remarkable diurnal temperature variation. Warm Mediterranean sun tempered by cool mountain air. Black, sandy, mineral-rich volcanic soils. Constant winds sweep across mountain. Unique Etnean terroir.
Red: Nerello Mascalese — king of Etna reds, elegant, bright red fruit, mineral complexity, often compared to Pinot Noir/Nebbiolo. White: Carricante — queen of Etna whites, extraordinary acidity, savory character, distinct mineral salty finish. Both adapted over centuries to volcanic soils and extreme climate.
Certified organic farming. High altitude, constant winds, sandy volcanic soil naturally protect vines from disease — chemical treatments unnecessary. Hand-tended vineyards. Traditional albarello (bush vine) training. Entirely manual harvest with rigorous selection. Focus on natural environment nurturing vines.
Generational farming family on Etna slopes. Small cellar beneath old vineyards — carved into volcanic rock, natural cave, constant temperature year-round. Sebastiano Costanzo: new generation winemaker, member of Etna's emerging natural wine movement. Direct engagement at events like Teruar. Wine as conversation, not commodity.
Non-Intervention & Volcanic Expression
At Sutta a Vigna, the cellar philosophy is one of deep respect for the land and a non-interventionist approach that allows the volcanic terroir of Mount Etna to express itself with maximum clarity and authenticity. Sebastiano Costanzo believes that the wine knows what it wants to become, and that his role is not to transform but to reveal — to bring in perfectly healthy grapes and guide them with the minimum of intervention, preserving their natural character and allowing the volcano to speak through the bottle. The result is a small but highly regarded range of Etna Rosso and Etna Bianco — wines that are pure, honest, and profoundly expressive of one of the world's most distinctive wine regions.
The techniques are minimal, respectful, and deeply informed by the specific conditions of the Etna terroir:
"Etna Rosso" — The Nerello Mascalese: The Etna Rosso is Sutta a Vigna's flagship red — a pure Nerello Mascalese of extraordinary elegance, ethereal character, and volcanic soul that has become the calling card for the estate in the natural wine world. Made from 100% Nerello Mascalese, it is a wine that captures the essence of Mount Etna's red wine tradition — bright, mineral, savory, and profoundly complex. The grapes come from the estate's high-altitude vineyards, hand-harvested and fermented with indigenous yeasts. The maceration is gentle and carefully managed, extracting color and tannin while preserving the variety's natural freshness and preventing excessive extraction. The wine is aged in old, neutral wood barrels — vessels that allow for gentle micro-oxygenation without adding wood flavors, softening the tannins and developing complexity while preserving the pure expression of the grape and terroir. No fining, no filtration. Minimal to no sulfur is added. In the glass, it is pale to medium ruby — lighter in color than many reds, but deceptive in its depth and complexity. The nose offers red cherry, wild strawberry, rose petal, violet, and a distinct volcanic, smoky minerality. The palate is light to medium-bodied, with silky tannins, vibrant acidity, and a long, elegant, savory finish that evolves from fresh fruit to dried herbs, earth, and mineral complexity. It is a wine of great finesse — often compared to great Pinot Noir or Nebbiolo for its elegance and longevity. Serve at 14–16°C. 5–10 years ageing potential. ~$20–$30 / ~€18–€27.
"Etna Bianco" — The Carricante: The Etna Bianco is Sutta a Vigna's white wine — a pure Carricante of crystalline purity, bright acidity, and distinct volcanic character that captures the essence of Mount Etna's white wine tradition. Carricante is a variety of extraordinary acidity and savory complexity — a grape that thrives in the volcanic soils and high altitude of Etna, producing wines of remarkable freshness and longevity. The grapes are hand-harvested from the estate's high-altitude vineyards, gently pressed, and fermented with indigenous yeasts at cool temperatures. The wine is aged in old, neutral wood barrels or stainless steel, developing texture and complexity while retaining its primary freshness. No fining, no filtration. Minimal sulfur. In the glass, it is pale straw with greenish reflections. The nose offers lemon zest, green apple, white peach, almond, white flowers, and a distinct mineral, salty note that speaks of the volcanic soils. The palate is crisp, medium-bodied, with extraordinary acidity, a slightly textured mouthfeel, and a long, clean, mineral finish with a savory, almost saline quality. It is a wine of great personality — a white that proves Etna can produce wines of both Mediterranean warmth and Alpine freshness. Serve well chilled at 8–10°C. 3–5 years ageing potential. ~$18–$26 / ~€16–€23.
"Cubanello" — The Field Blend: The Cubanello is Sutta a Vigna's field blend — a wine that captures the traditional mixed planting of Etna's old vineyards, where red and white grapes grow together, harvested together, and fermented together to create a wine of extraordinary complexity and rustic charm. The blend varies by vintage but typically includes Nerello Mascalese with a small percentage of white grapes — perhaps Carricante or other local varieties — that contribute acidity, freshness, and aromatic complexity to the final wine. The grapes are hand-harvested from the estate's old mixed vineyards, co-fermented with indigenous yeasts, and aged in old barrels. The result is a wine of remarkable authenticity — ruby-purple in color, with a nose of wild cherry, plum, herbs, and a hint of white flowers from the co-fermented white grapes. The palate is medium-bodied, with lively acidity, soft tannins, and a long, savory, slightly rustic finish. It is a wine of the table — perfect with pasta, grilled meats, or aged cheeses. Serve at 14–16°C. ~$16–$24 / ~€14–€22.
"Mossuto" — The Grillo Expression: The Mossuto is Sutta a Vigna's Grillo — a wine that explores the potential of this indigenous Sicilian white grape when grown on the volcanic slopes of Etna. Grillo is a variety more commonly associated with the coastal plains of western Sicily, but at Sutta a Vigna it finds a unique expression in the high-altitude, volcanic terroir of the mountain — a wine that combines Grillo's natural Mediterranean character with Etna's distinct mineral freshness. The grapes are hand-harvested, gently pressed, and fermented with indigenous yeasts. The wine is aged in stainless steel or neutral vessels. In the glass, it is pale straw. The nose offers citrus, green apple, white peach, almond, and a distinct mineral, smoky note from the volcanic soils. The palate is crisp, medium-bodied, with vibrant acidity and a long, clean, mineral finish. It is a refreshing, approachable white — perfect with seafood, grilled fish, or light pasta. Serve well chilled at 8–10°C. ~$14–$20 / ~€12–€18.
Vessels & Ageing: Sutta a Vigna works with old, neutral wood barrels — a deliberate choice that reflects Sebastiano's commitment to preserving the pure expression of the Etna terroir without the influence of new oak. Old barrels allow for gentle micro-oxygenation, softening the wine's tannins and developing subtle complexity without adding vanilla, spice, or toast notes that would mask the wine's natural character. For some wines, stainless steel is used to preserve primary freshness and vibrant acidity. The choice of vessel is always in service of the wine's natural expression — never to transform, always to reveal. All wines are unfined and unfiltered, with minimal to no sulfur added — preserving their natural textures, living yeasts, and authentic flavors. The ageing periods are determined by the wine's evolution, not by a predetermined schedule — Sebastiano tastes, waits, and bottles only when he believes the wine has reached its optimal expression.
"Etna Rosso" — "100% Nerello Mascalese — Hand-Harvested from High-Altitude Volcanic Terraces, Indigenous Yeast Fermentation, Aged in Old Neutral Wood Barrels, Unfined, Unfiltered, Minimal to No Sulfur — The Elegance and Volcanic Soul of Mount Etna"
The Etna Rosso is Sutta a Vigna's most celebrated and distinctive wine — the flagship Nerello Mascalese that encapsulates everything Sebastiano Costanzo believes about natural winemaking, volcanic terroir, and the transformative power of patience, respect, and minimal intervention. It is not merely a red wine; it is a testament to the beauty of Nerello Mascalese when allowed to express itself naturally, the courage of a young winemaker who chose to honor tradition over trend, and the enduring magic of wines that honor the volcano without excessive intervention.
The name "Etna Rosso" evokes the wine's origin — the red wines of Mount Etna, one of the most exciting and distinctive wine regions in the world. The grape is Nerello Mascalese, the king of Etna reds, a variety that has adapted over centuries to the volcanic soils, the high altitude, and the extreme climate of the mountain. It is a variety of remarkable elegance — often compared to great Pinot Noir or Nebbiolo for its finesse, its bright red fruit, and its ability to age with grace and complexity. The vineyard is planted on high-altitude terraces at up to 600 meters above sea level, on the black, sandy, mineral-rich volcanic soils that define the Etna terroir.
The viticulture is organic. The high altitude, constant winds, and sandy, volcanic soil naturally protect the vines from disease, making chemical treatments unnecessary. Sebastiano tends his vineyards by hand, with meticulous care and a deep understanding of each vine's specific needs. The training system is the traditional albarello — bush vines — which allows the vines to grow close to the ground, protected from the wind and maximizing their exposure to the volcanic soil. The harvest is entirely manual, with rigorous selection of only the healthiest, most concentrated bunches — each one picked by Sebastiano's own hands.
In the cellar, the grapes are destemmed and fermented with indigenous yeasts — no commercial yeasts, no enzymes, no additives. The maceration is gentle and carefully managed — extracting color and tannin while preserving the variety's natural freshness and preventing the excessive extraction that can mask Nerello Mascalese's delicate elegance. The wine is aged in old, neutral wood barrels — vessels that allow for gentle micro-oxygenation without adding wood flavors, softening the tannins and developing complexity while preserving the pure expression of the grape and terroir. No fining, no filtration. Minimal to no sulfur is added — a choice that requires courage and confidence, but that results in a wine of extraordinary purity and authenticity.
In the glass, it is pale to medium ruby — alive, vibrant, authentic. The color is lighter than many reds, but deceptive in its depth and complexity. The nose is intense and evolving: red cherry, wild strawberry, rose petal, violet, and a distinct volcanic, smoky minerality that speaks of the lava flows and ash deposits that shaped these soils. There are notes of Mediterranean herbs, a hint of earth, and a subtle spice that adds depth and intrigue. The palate is light to medium-bodied, with silky tannins, vibrant acidity, and a long, elegant, savory finish that evolves from fresh fruit to dried herbs, earth, and mineral complexity. It is a wine of great finesse — a wine that proves Nerello Mascalese, when grown organically and made naturally, can produce reds of both immediacy and profound depth, of both pleasure and intellectual challenge.
The Etna Rosso is a wine of contemplation — it pairs beautifully with light pasta dishes, grilled fish, poultry, soft cheeses, or simply with good bread and olive oil. Serve at 14–16°C. It will reward 5–10 years of cellaring, developing more earthy, leathery, and dried herb complexity. Every bottle is a testament to the power of volcanic viticulture, the beauty of Nerello Mascalese, and the enduring magic of wines that honor the land without excessive intervention. ~$20–$30 / ~€18–€27.
The Sutta a Vigna Range
Sebastiano Costanzo produces a small, artisanal, natural portfolio from his high-altitude vineyards on the volcanic slopes of Mount Etna, Catania, Sicily. All wines are estate-grown, hand-harvested, and made with indigenous yeasts. No commercial yeasts, no enzymes, no additives. No fining, no filtration. Minimal to no sulfur. Ageing in old, neutral wood barrels and stainless steel. The portfolio includes Etna Rosso, Etna Bianco, a field blend, and a Grillo expression — each one a pure, honest expression of the Etna terroir and Sebastiano's commitment to non-intervention. Prices are approximate and in USD/EUR.
Sutta a Vigna produces a small, artisanal portfolio from high-altitude vineyards on the volcanic slopes of Mount Etna. All wines are organic, hand-harvested, and made with indigenous yeasts. No fining, no filtration, minimal to no sulfur. Availability is limited due to the small scale and natural production methods. Contact the winery directly or visit The Grape Reset, Raisin, and select natural wine retailers for availability. Sebastiano regularly pours at events like Teruar, Sicily's natural wine fair. Visits by appointment.