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: Production area: 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 with selection of the best bunches from the oldest vines, end of October. Vinification: fermentation in truncated cone-shaped French oak vats. Maceration on skins until 20 days. Malolacticfermentation done. Ageing: In oval-shape French oak barrels (Ovum) for 24 months and 12 months in bottle.

Organoleptic Characteristics

• Colour: Bright ruby.
• Nose and flavour: Intense at the nose, elegant red berries flavour with persuasive flint stone hints Rich, charming, with well-balanced tannins and a juicy and salty finish.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 18-20°C.
• Recommended with: Beef, lamb.