Massimo Lentsch

Domain Origin and Terroir

Massimo Lentsch founded his eponymous estate at the end of 2018 on the northern slopes of Mount Etna. The vineyards spread across 10 hectares in the communes of Randazzo and Castiglione di Sicilia, divided among several prestigious contrade: Feudo di Mezzo, Calderara Sottana, Chiusa Politi and Pianodario. This wasn't Massimo's first volcanic adventure. He already owned Tenuta di Castellaro on the island of Lipari, which he established in 2005 after discovering the Aeolian Islands during a sailing trip. But Etna represented a new challenge, a more competitive arena where he could test his understanding of volcanic terroir.

The vineyards sit at high elevations, between 600 and 750 meters above sea level. The volcanic soil is rich in minerals, lava blocks and lapilli. Temperature swings between day and night are significant here, which helps the grapes develop complexity while maintaining freshness. Some parcels have alluvial stony soil in the lower parts, while the upper sections are sandy with volcanic deposits. The Alcantara river flows nearby, creating a natural contrast with the volcano's fire. The estate includes century-old vineyards, many with ungrafted vines that survived phylloxera. These pre-phylloxera plants are arranged on terraces with dry lava stone walls, trained in the traditional alberello etneo system.

Winemaker Profile and Philosophy

Massimo Lentsch came to winemaking from a different world. He spent years in the export business before wine became his passion. He didn't just show up on Etna with the presumption of discovering something new. Over 15 years, he got to know local producers, listened to their stories, visited their vineyards and observed the volcano in silence. He understood that each vintage would give him a new goal to reach, a new challenge to embrace. The decision to create this estate came at a turning point in his life, marking an important personal change.

His philosophy is clear. He wants wines that whisper rather than shout, wines with freshness and elegance over high alcohol and aggressive tannins. Every vine receives meticulous care without herbicides or chemicals. The estate follows organic and vegan protocols, though Massimo says certifications matter less than the actual commitment to protecting the environment. In the cellar, he uses only native yeasts and doesn't fine the wines, preserving the fruit's original character. The winery itself is designed to work with gravity, avoiding stress from electric pumps. He works with oenologist Emiliano Falsini, who brings extensive experience from prestigious estates across Italy, and an agronomist from Collio who rigorously follows organic methods.

Wine Types and Notable Cuvées

The estate produces a focused range of wines that express Etna's northern slope. The Etna Bianco DOC is made from 100 percent Carricante, sourced from small alberello plots around 600 meters elevation in Randazzo. The wine shows citrus and Mediterranean herbs with pronounced minerality. There's also a Carricante IGT from the Gabelle vineyard in Contrada Calderara Sottana, blended with 10 percent Grecanico and Catarratto. The whites ferment in steel tanks with bâtonnage and lees contact for about six months.

For reds, the flagship is Cosentino Etna Rosso DOC from the Feudo di Mezzo contrada. This comes from a centenary vineyard at 750 meters, with many ungrafted vines. Only 3,500 bottles are produced annually. The grapes are partially destemmed, fermented with indigenous yeasts, then aged 15 months in oak barrels before moving to steel tanks. There's also San Teodoro Etna Rosso DOC and a rosato called Oma, named for Massimo's mother in his South Tyrolean dialect. The rosato is serious stuff, made from old Nerello Mascalese vines, mineral-driven and capable of aging five years. These are wines born from lava, rich in the energy that volcanic soil provides.