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. 30 – 100 years old vines. Harvest: Manual, last week of September/first week of October. Vinification: soft pressing. No maceration, there are just few hours of contact during the draining process of the skins. Ageing:In stainless steel tanks for 6 months and 6 months in bottle.

Organoleptic Characteristics

• Colour: Straw yellow.
• Nose and flavour: Fruity and intriguing at the nose, savory and rocky, with hints of white flowers, citrus, sage and mint. Overwhelming in mouth, sapid and insinuating, with a good freshness and persistence.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 10-12°C.
• Recommended with: Fish-based main dishes, Fish-based pasta or rice dishes, Main dishes featuring white meats.