Having spent years looking after the family distillery, Giovi, Enza la Fauci decided to start her own project. She planted her first vines on a maritime terroir next to the Strait of Messina. Limestone soils, the winds of Scirocco and Tramontana, the abundance of winter rain allow this domain to stand out from other Sicilian wines for its fresh, refined wines. Work is manual, chemical herbicides forbidden, and fermentations natural. A small production of around 15,000 bottles for 3 hectares, with irrefutably high quality.

Terra di Vento is raised for 10 months in barrels and 3 months in the bottle. The name comes from the Sirocco and Mistral winds which have a beneficial effect on Enza la Fauci’s domain.