Cantine Valenti is a relatively new outfit having started in 2004, with twenty hectares of vines, all planted on the North Eastern slopes of Mount Etna, many of them being at 800-900 metres. The vineyards are worked manually and as naturally as possible, and all of the wines rely upon natural yeasts to start the ferment. Only large Salvonian oak 'botte' are used for ageing the wines in order to maintain as much natural character as possible.