All grapes were hand-harvested by the “Vino di Anna” team. Grapes grown outside of the Etna region were transported to the winery in small vans or a refrigerated truck to ensure freshness. Each variety was vinified separately and later blended to create a fresh, dry, and mineral-driven white wine that reflects the diversity of the Sicilian terroir. The winemaking process began with the Inzolia, which was picked at the end of August. It was 100% whole-bunch pressed and fermented in a used 20 hl oak cask. Next came the Grillo, which was hand-destemmed into several mastelloni (food-grade plastic tubs of 10 hl) and allowed to macerate for 4–5 days with daily punch-downs by hand or foot. The fermenting must was then pressed and transferred into 11 hl chestnut barrels. Catarratto was harvested next, and underwent a shorter maceration of 48 hours to extract subtle texture and flavor from the skins before pressing. Finally, the Carricante was harvested, then direct-pressed into an 11 hl chestnut cask and a stainless steel tank. All fermentations were carried out with indigenous yeasts. Malolactic fermentation occurred spontaneously. The wines were blended at the end of October.