Fabio Signorelli is a Sicilian winemaker and oenologist from Mazara del Vallo, where he grew up around his grandfather’s vines. After studying viticulture and oenology at the University of Palermo, he worked across Sicily, Montalcino and Umbria before moving to Mount Etna in 2010.

On Etna, Fabio spent several years working as an oenologist and vineyard consultant for established producers. This gave him time to understand the mountain’s different contrade, local growers and the way Nerello Mascalese changes with altitude, exposure and volcanic soils. He began producing wines under his own name in 2016.

Fermentations begin spontaneously, while maceration and ageing are adjusted according to each grape, vineyard and vintage. Fabio works with a range of vessels, including small wooden vats, concrete tanks, fibreglass and glass demijohns.

The cellar approach remains restrained, with the aim of preserving the identity of each parcel rather than imposing a uniform style. His small production moves between reds, rosé, sparkling and skin-contact wines, showing different expressions of Etna through the same careful, hands-on approach.