Benjamin Spencer, author of The New Wines of Mount Etna and Director of the Etna Wine School, is a celebrated voice in the world of wine, with a deep-rooted passion for the volcanic terroir of Sicily’s Mount Etna. As a sommelier, wine educator, and winemaker himself, Spencer brings both a scholar’s insight and a craftsman’s perspective to his exploration of Etna’s unique viticultural landscape. His book delves into the history, revival, and current renaissance of winemaking on the slopes of Europe’s highest active volcano. Spencer’s journey with Etna wines began over a decade ago, when he was captivated by the island’s dynamic ecosystem and rich winemaking heritage, which has been both challenged and nourished by the constant, unpredictable force of Etna.
With The New Wines of Mount Etna, Spencer’s goal is not only to document a wine region on the rise but to ignite global appreciation for a winemaking tradition as old as the land itself. Grape Collective talks to Spencer about the past and the future of Etna’s wine culture and the unparalleled beauty—and complexity—of this volcanic landscape.
Christoper Barnes: So Benjamin, talk a little bit about how you ended up on Mount Etna involved in the wine scene here.
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