We are Sophie and Dino. We discovered natural wine in Hackney, London. We make it on Etna.

Terrafusa sits at 870 metres on the south-western slopes of Mount Etna, in Contrada Vallone Rosso, Biancavilla. It's a lesser-known side of the volcano. We grow native Nerello Mascalese and Carricante, much of it on historic vines up to 70 years old.

The land was conventionally farmed when we took it over. We converted it: certified organic since 2025, now moving to biodynamics. No synthetic inputs, every grape picked by hand.

In the cellar, each fermentation starts with a pied de cuve from our own grapes. We use terracotta amphorae to ferment, to macerate our whites on their skins, and to age. Altitude and southern light give slow, even ripening, and wines with freshness and energy.

Five cuvées, 10,000–12,000 bottles a year. Julia Harding MW (Jancis Robonson) scored the full range 16.5/20 in 2026.