In his book, the New Wines of Mount Etna journalist and professional winemaker Benjamin Spencer explores the Mount Etna wine-producing area in a mixture of culinary history and guide book. Spencer’s takes us from the plant through to the bottle in a series of fascinating observations on the nature of viticulture.

He suggests how archaeological evidence shows how humans have been making wine in Sicily for 6,000 years, so what better place is there to explore the art of winemaking. The vines on Etna have been found to have survived decades after lava eruptions from the very active Sicilian volcano, with an astounding tenacity. It seems a privilege to explore this beverage made from the fruit of a plant that refuses to give up.