A property of 14 hectares in Contrada Santo Spirito, Passopisciaro, on the northern slopes of Etna. 10 hectares are planted with vines on walled terraces on volcanic rocks between 600-800 metres altitude. The Costanzos came here in 2011 – they are from Catania – and meticulously restored the palmento (the word for the olive millstone which gave the farm its name). The vineyards are planted employing the ‘gobelet’ method and farmed organically. The 2017’s are certified organic. This is an amazing new project which has been given all the investment and attention it needed to make great wines from the outset.
Winemaking: Area of production: Contrada Santo Spirito, Passopisciaro, Mount Etna – North. Elevation: 680-750 mt. s.l.m. Kind of Soil: Black, brownish volcanic sands 60-70%, Volcanic rocks. Training system: Bush-training with chestnut posts. 5 – 30 years old vines. Harvest: Manual, second decade of October. Vinification: Fermentation in stainless steel tanks. About ten days of maceration on skins, with daily pump-overs during the first week. Malolactic fermentation is done in stainless steel tanks. Ageing:Stainless steel tanks and oak barrels.
- Colour: Medium ruby.
- Nose and flavour: Spicy nose with hints of fresh wild herbs, pink and volcanic ash. On the palate, the flavors are juicy, balanced and elegant, with a savory finish.
- Serving Temperature and Food Matching Serving temperature: 16-18°C.
- Recommended with: Beef, lamb.