Nero di Sei - Palmento Costanzo

Nero di Sei – Etna Red

€25.00

 

  PRODUCER:  Palmento Costanzo

  CLASSIFICATION: Etna Red DOC

  TYPE: 80% Nerello Mascalese, 20% Nerello Cappuccio

  SUB-WINE REGION: Contrada Santo Spirito, Passopisciaro, Etna

Quantity:

Categories: , .

Additional Information

Weight 1.2 kg

The wine cellar is built around the original ancient mill structure. The winery is shaped by the form of the ancient mill.
The wine making process is based on gravity. Newly harvested grapes are immediately placed in fermentation urns and the grape juice decants down to steel tanks at a lower level, from there it runs down to the cellar.
Palmento Costanzo is the only traditional local building that uses this unique method of grape vinification. Each process has been carefully designed to balance the production of artisanal wines with the architecture of the building.
The original tanks made of lava stone are protected by stainless steel vats resting above supporting grills. The cellar is dominated by egg shaped casks and large wooden French oak barrels. These materials emphasize the natural technique of micro-oxygenating our wines.

Area of production: Contrada Santo Spirito, Passopisciaro, Mount Etna
Grapes: 80% Nerello Mascalese, 20% Nerello Cappuccio
Appellation: Etna DOC Rosso
Orientation: North
Elevation: 700-750 m.a.s.l.
Kind of Soil: Black, brownish volcanic sands 60-70%, volcanic rocks. Rich in organic substances
Training system: Bush-training with chestnut posts / Goblet training
Age of the Vineyards: 30 to 100 years old
Plantation density: On average 8000 vines/ha
Average yield: 0.7 kg/vine; 40 Hl/Ha
Harvest: Second half of october, manual. Grapes are selected in vineyard and on the sorting table before crushing
Fermentation tanks: 50 Hl steel tanks
Fermentation temperature: within 30°C/86°F
Maceration time: Around 20 days depending on the quality of the skins
Maceration technique: Pumping overs 2/day
Malolactic fermentation: In 3rd year tonneaux
Ageing: 2 years in 3rd year tonneaux
Bottle ageing: 1 year.

Recommended combinings: excellent to accompany roast full-bodied, red meats, game and cheeses longly seasoned