After three years of research, the first organic volcanic vinegar from Etna is now a reality. Made from Nerello Mascalese and Carricante grapes, it highlights distinctive volcanic terroir aromas like broom, chestnut, and cherry.
Funded under PSR Sicilia 2014/2022, the ACE.VÙ project involves four wineries, a marketing company, and the University of Catania. The first samples, presented on March 7 at Barone Di Miceli, were produced using the static aging method in local wooden barrels.
Market studies show strong commercial potential, positioning Etna as a premium vinegar hub. This initiative enhances Sicily’s agrifood innovation, offering new growth opportunities for local producers.
