What Makes a Volcanic Wine — and Why It’s Having a Moment
Volcanic wines are capturing the attention of curious drinkers around the world — and for good reason. Grown on ancient lava flows, ash-covered hillsides, or black basalt soils, these wines offer something distinctive: energy, texture, and a taste of geology in the glass.
But what exactly makes a wine “volcanic”? And why are sommeliers increasingly spotlighting these bottles? Let’s explore the unique characteristics, regions, and appeal of this exciting category.
What Is a Volcanic Wine?
Volcanic wines are not defined by a single grape or winemaking style — rather, by the soil their vines grow in. These soils are formed from volcanic rock, ash, pumice, or lava, often rich in minerals and poor in organic matter. This unusual composition leads to:
• Naturally low-yielding vines, producing concentrated fruit
• High acidity and minerality, giving wines freshness and tension
• Distinctive textures, often described as salty, smoky, or stony
While not legally regulated, the term “volcanic wine” generally refers to wines grown on or near dormant or active volcanoes.
Where Do Volcanic Wines Come From?
Volcanic terroirs are scattered across the globe — often in places with dramatic landscapes and ancient traditions.
Key volcanic wine regions include:
• Etna, Sicily (Italy): The poster child of volcanic wine, Mt. Etna produces expressive reds (like Nerello Mascalese) and flinty whites (like Carricante).
• Santorini (Greece): Home to Assyrtiko, grown on wind-swept black soils that deliver searing acidity and salinity.
• Canary Islands (Spain): Especially Tenerife, where vines grow in craters and lava fields — producing vibrant, lifted wines from Listán Blanco and Listán Negro.
• Soave & Campania (Italy): Soave’s Garganega and Campania’s Fiano and Aglianico benefit from complex volcanic soils.
• Tokaj (Hungary), Washington State (USA), and Azores (Portugal) also offer fascinating volcanic expressions.
Why Are Volcanic Wines Trending?
Volcanic wines have existed for centuries, but they’re having a moment thanks to a few key shifts:
• Sommelier fascination: Their structure, salinity, and savoury edge make them exceptional food wines.
• Natural wine overlap: Many volcanic regions are home to low-intervention producers working with native grapes.
• Climate awareness: Volcanic soils often retain water well, supporting sustainable viticulture in warming regions.
• Distinct storytelling: The idea of drinking from ancient lava flows or island volcanoes captures the imagination.
For curious drinkers seeking authenticity, volcanic wines offer adventure — not just in taste, but in origin.
What Do Volcanic Wines Taste Like?
Though the styles vary widely, many share these traits:
• Bright acidity and lower alcohol, especially in whites
• Saline, smoky, or flinty notes
• Tension and energy on the palate — often more savoury than fruity
• Age-worthy structure, particularly in Etna reds or Fiano-based whites
They’re wines that make you think — and make a perfect talking point around the table.
Pairing Volcanic Wines
Thanks to their freshness and mineral edge, volcanic wines shine with a wide range of dishes. Some favourites:
• Etna Rosso + grilled lamb or mushroom risotto
• Assyrtiko + oysters or feta salads
• Listán Blanco + roast chicken or salty cheeses
• Fiano di Avellino + pasta with lemon and herbs
Their versatility and subtle savoury notes make them unexpected yet satisfying companions to Mediterranean-inspired dishes.
Explore Volcanic Wines with Us
Try: Douloufakis Dafnios Liatiko 2020 – While not from a classic volcanic terroir like Etna, this Cretan red is grown on limestone-rich soils with mineral character and herbal lift — and offers a similarly savoury, energetic profile.
At Raravina, we’re captivated by wines that speak of landscape — and volcanic wines do just that. While we continue to explore more from regions like Etna or Santorini, our current collection includes bottles that channel the same savoury complexity and tension.
Discover our evolving selection and bring a taste of terroir-driven character to your glass — like the mineral-kissed freshness of Douloufakis Liatiko.
Stay nosey.
