There are a lot of details in his winemaking that affect the way that the wines end up, but for him it all starts in the vineyards. Frank isn't Sicilian so choosing Mount Etna was decision and not just happenstance. He chose Mount Etna for a few reasons, but the first was the soil. He feels that volcanic soils have a significant voice and, in concert with Etna's primary variety Nerello Mascalese, he could make a wine of great complexity and distinction. In the winery his work follows the same philosophy of using what nature provides him. There are no yeasts, sulfites, or anything else added to the wines. The idea is to have wines that taste of grapes and terroir.