If wine had a front-row seat to Mother Nature’s fireworks, Alta Mora would be sipping it. Perched dramatically on the slopes of Mt. Etna—Europe’s most active volcano—this pioneering estate is a bold love letter to elevation, energy, and explosive terroir. The Cusumano family launched Alta Mora in 2013 with a mission: to bottle the raw, riveting character of Etna’s contrade. They’ve since stitched together vineyards in five prized subzones, where ancient Nerello Mascalese and Carricante vines cling to black volcanic soils at staggering heights between 600 and 1,000 meters a.s.l.
Each plot is its own mood: one windy, one sun-drenched, another shadow-kissed. The result? Blends that crackle with minerality, tension, and finesse. Winemaking here is refreshingly hands-off—minimal intervention, maximum expression. Even the cellar is a tribute to nature: built into volcanic rock, it self-regulates temperature while reducing the winery’s carbon footprint.
Critics have taken note—Monica Larner (Robert Parker) calls Alta Mora one of Italy’s best. Eric Asimov (NYT) has dubbed the Carricante “among Sicily’s finest whites.” Turns out, wine made next to a lava flow? Hot stuff.
Did you know?
Etna’s volcanic soils are so young and raw, some vines practically grow in lava gravel. The lack of industrial farming and the high elevation mean chemicals are unnecessary—organic farming isn’t just possible here, it’s natural. This is wine from the edge of the earth—literally.
Wines from Alta Mora
