The island’s volcano erupted yesterday after seeing “intense activity” over the last few days. db speaks to a leading Etna producer about what this signifies for the region’s wine industry. Mount Etna erupted in the early hours of Tuesday 23 July, sending an 8km-high ash cloud into the sky. “Following strombolian explosions yesterday evening [22 July], which became stronger, near-continuous and more intense, the activity increased into the violent lava-fountaining phase early night at 01:00 local time,” a report by Volcano Discovery said. A statement released by authorities announced that Catania airport in the east of the island had closed its doors. The “suspension of all incoming and outgoing flights” was confirmed, with take-offs and landings halted until the ash fall-out was over. Those passengers already on flights to Catania at the time of the eruption were diverted, largely to Palermo. However, some flights to Catania were able to resume by 10pm, despite hot ash drifting onto runways. Catania airport was previously forced to shut due to an eruption just a few weeks ago on 5 July. Local residents yesterday reported hearing “loud roars” from Etna, and feeling their windows shaking. And according to The National Institute of Geophysics and Volcanology, which monitors Etna closely, the highly visible ash cloud reached an altitude of 8km. Mount Etna is one of Europe’s most active volcanoes, with its last significant summit eruption taking place in 2021 when so much volcanic material was emitted over a sixth-month period that Etna grew in height
This Article was originally published on The Drink Business - Wine
