About this wine
Vineyard and terroir
The 40- to 60-year-old vines grow in volcanic soils on the northern side of Mount Etna. Local red and white varieties are interplanted as a field mix.
Grapes
Nerello Mascalese is the principal variety, accompanied by Alicante, Nerello Cappuccio, Minella Bianca, Grecanico and Catarratto.
Vinification
All varieties are harvested by hand at the same time. Half of the grapes are pressed as whole bunches. After 4–5 days of maceration, the must is pressed and fermented with native yeasts in stainless-steel tanks, oak barrels and Georgian qvevri amphorae. Malolactic fermentation occurs spontaneously. The wine is blended and bottled without fining or filtration.
Ageing
The wine ages on its fine lees for six months.
Label / history
The name refers to the small historic winemaking building, known as a palmento, in which the wine is made.
