Eduardo Torres Acosta, originally from Tenerife, studied agriculture and oenology. From one volcanic island he moved to the next, Sicily, in 2012. As an apprentice, he went to work for Arianna Occhipinti, a winegrower in the southeast part of the island. He helped with the harvest and helped out in the cellar. And thanks to her, he decided to stay on the island and shortly afterwards started working as an oenologist at Passopisciaro.
The black volcanic soil of Mount Etna is identical to that of Tenerife, which Eduardo knows by heart. He decides to start his own project. He manages to rent a number of plots from some local farmers. Until 2017, the wines were produced on land that belonged to Occhipinti.