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, last decade of September. Vinification: Fermentation in stainless steel tanks. Until 12 hours of maceration on skins. Malolactic fermentation partially done in stainless steel tanks. Ageing:In stainless steel tanks for 6 months.

Organoleptic Characteristics

• Colour: Medium rose.
• Nose and flavour: Flowery hints at the nose with wild herbs and violets, slightly fruity, with mineral hints. Flowing in mouth, fresh and long with an intense acidity.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 10-12°C.
• Recommended with: White meats and light first courses. Medium-aged cheeses.