History

In the 1990s first Italy and Europe and then the rest of the world discovered pistachio properties. Sicilian pistachio, famous all over the world, grows only on Etna lava soil and thanks to its origin it has an emerald green colour, an intense aroma and a particularly savoury taste.

This is an apparent contradiction with the external appearance of desertification that Etna great force produces in the surrounding area, but a contradiction that introduces to richness within the organic composition of the soil, and makes it particularly fertile to a great number of cultivations that then become excellent food products. One may only think to the impressing expansion of the wine production excellence in the last twenty years, which made the area Castiglione-Solicchiata-Randazzo (only 10 km far from Bronte) one of the most renowned parts in Italy and Europe for quality and variety of production. Lava soil features are very suitable to the planting of international vineyards as well, and they make unique, in savour, brightness and odour, a wine typical of the area: the Nerello Mascalese¹.

A production excellence that has come to the attention of the world together with the development of a culture of Etna wine as a typical product and of the huge potentialities it may give, thanks to its products which are second to none, but mainly thanks to the emergence of a new class of producers-entrepreneurs who decided to invest in quality and innovation, by the organisation of a company managed in a professional, modern, cautious and efficient way. With a Sicilian soul and an international vocation. Local and global, aware that Etna fruits, if they are adequately promoted in an accurate activity of territorial marketing and with the wise use of communication, are on a par with nothing in world. Because the producing soil is unique.

Bacco’s story stems from such experience. A story that in its name recalls the historically successful houses of production of Etna wine. This is not a chance that it has been developed only ten kilometres far from the area Randazzo-Solicchiata-Castiglione. The choice of quality made by wine entrepreneurs worked as breeding ground to all the surrounding area, so as to pave the way in accordance with other production excellences in our land.

¹ Nerello Mascalese, which is named after the Mascali area in Catania where the grape is thought to have originated. It is grown mainly on the north-eastern side of Sicily and is thought to be superior in quality to the Nerello Cappuccio. While it can be used for blending, the grape is often made into varietal wine. The grape is believed to be an offspring of the Calabrian wine grape Mantonico bianco. [TN, source: Wikipedia]

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