Eno-Trio is located in Randazzo, on the northern side of Mt Etna, the active volcano on the island of Sicily. It’s here that the volcanic soils and high elevations offer the opportunity to make remarkable and distinct wines. The winery is run by Nunzio Puglisi with the help of his two daughters Stefany and Désirée, who in 2012, encouraged Nunzio to start making wine under his own label. Nunzio had worked as an agronomist in various projects around Etna for over 30 years, including 15 years at Benanti. Nunzio was the agronomist there during their pioneering years of utilizing Selection Massale to replant and restore vineyards on the volcano. All the while, Nunzio maintained his family vines, making small amounts for friends and family.

Nunzio and his daughters define themselves as farmers, artisans, and winemakers who believe, true to Nunzio’s agricultural roots, that wine is made in the vineyards. They own 3 hectares of vines scattered across the northern slopes of Etna that goes from Randazzo (650m) to Bronte (1100m) to Maletto (960m). They mainly cultivate the native vines of the area such as Nerello Mascalese and Carricante, but experimentally planted Pinot Nero, Traminer Aromatico, Moscato a Petit Grain, Chardonnay and Merlot plants.

Nunzio’s lifelong experience of nurturing his family’s vines convinced him to work naturally at Eno-Trio. Planting, pruning, and harvesting are all linked to the phases of the moon. In the cellar, only indigenous yeasts are used for fermentation, which takes place in steel vats or wooden tubs. Elevage for the red wines lasts between 12 and 24 months and takes place in second and third pass oak barrels and tonneaux. Whites are aged in steel from one to two years. Eno-Trio wines are not stabilized, filtered or clarified. Nunzio believes that the wines of Eno-Trio are true representations of Etna which reflect the vine, the soil, the climate and the terroir and are therefore different from year to year. All the wines are fully organic.