Palmento Costanzo - Nero di Sei

Production area: C.da Santo Spirito, Passopisciaro, Mount Etna.
Exposition: north.
Soil: volcanic sand and rocks.

Grapes: Nerello Mascalese 80% - Nerello Cappuccio 20%.
Training system: bush-training with chestnut poles. Up to 100 years old vines.
Plantation density: on average 7000 vines/Ha.
Average yield: 50 quintals.

Harvest: manual, second decade of October.
Vinification: fermentation in truncated cone-shaped oak vats with indigenous yeasts. Malolactic fermentation fully run.
Ageing: 24 months in big oak barrels and 12 months in the bottle.

Tasting notes

Bright ruby red colour with an elegant bouquet with notes of small red berries, flint and pleasant spiceness, followed by balsamic nuances. On the palate it stands out for its verticality characterised by a refreshing minerality and silky tannins.