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. Form 30 – 100 years old vines. Harvest: Manual, second decade of October. Vinification: fermentation in truncated cone-shaped French oak vats. Maceration on skins until 14 days. Malolactic fermentation done. Ageing: In French oak barrels (3000, 5000 litri) for 24 months and 12 months in bottle.

Organoleptic Characteristics

• Colour: Intense ruby.
• Nose and flavour: Fruity at the nose, with mineral and volcanic hints, a pleasant almond finish with a veiled tannin. Smooth and velvety in mouth, balanced and persistent.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 18-20°C.
• Recommended with: Aged cheeses, Main dishes featuring red meat, Meat-based pasta or rice dishes .