Ten years of uninterrupted lava: this is how Etna wrote its longest eruption between 1614 and 1624. Today, those petrified lava flows nourish the roots of an unconventional Pinot Noir, capable of impressing even those who believe that a great volcanic red must necessarily be called Nerello. We are at an altitude of almost 900 metres, in the Sciaranuova district of Castiglione di Sicilia. Here, the vines sink into black sand rich in minerals. The climate is more mountainous than island-like: bright days, cool nights, breezes that dry the grapes and prolong ripening. Here, Planeta has planted a small Pinot vineyard to prove that Sicily can also play “away” with grape varieties from beyond the Alps. Burgundy clones, grafted onto rootstocks suited to volcanic soils, produce sparse bunches and tiny berries; the yield is deliberately low to concentrate aromas and freshness. Harvesting is done by hand at the end of September, in small crates with immediate refrigeration. In the cellar, the destemmed bunches ferment in open tonneaux at a controlled temperature with gentle punching down. This is followed by twelve days of maceration and traditional pressing in a vertical press. Ageing lasts six months in third-use tonneaux, then resting in steel. A light choice designed to let the terroir speak without excessive wood. In the glass, it shines with a transparent ruby colour. The nose plays on nuances of wet flint, graphite and dark fruit, such as wild plum, black cherry, blueberry, notes of ink and violet. In the mouth, it is vertical, with a silky entry, fine but energetic tannins, and crisp juice that lingers in a salty, almost bloody finish, typical of high-altitude reds. The finish is long and flavourful, leaving a pleasant trace of balsamic herbs. Thanks to its natural acidity and measured extraction, the wine can evolve smoothly for 10-15 years, during which time the ferrous notes and volcanic spiciness will blend with elegant tertiary hints of undergrowth and leather.