Palmento Costanzo
Etna Rosato Mofete 2023
| Denomination | DOC Etna Rosato |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nerello Mascalese |
| Aging | 4 months in steel in contact with fine lees, followed by 2 months in bottle. |
- Origin: 100% Nerello Mascalese from the Contrada Santo Spirito, northern slope of Etna
- Vinification: by gravity and micro-vinifications; 8 hours of cold maceration
- Ageing: 4 months on fine lees in stainless steel followed by 2 months resting in the bottle
- Aromatic profile: wild strawberry, violet, thyme and sage; pale pink colour
- Taste and serving: dry, mineral and fresh; 12% vol; serve at 10–12 °C
Description
What kind of wine it is
Mofete Etna Rosato is a wine by Palmento Costanzo, an authentic expression of the Sicilian volcano. Made from Nerello Mascalese grapes, it matures in steel tanks on fine lees. It presents a delicate, pale and bright pink hue, opening with aromas of wild strawberry and violet, intertwined with notes of thyme and sage. On the palate, it displays a pronounced minerality, supported by fresh acidity that ensures a smooth sip and a persistent finish.
Where it comes from
The grapes grow in Contrada Santo Spirito, on the northern slope of Etna. The vineyards, cultivated according to organic principles, are situated on lava stone terraces between 600 and 800 metres above sea level. The vines sink their roots into black and brown volcanic sands, a soil rich in effusive rocks. This unique soil composition defines the wine's identity, imparting a distinct savoury tension and a light, agile character, deeply connected to the territory.
How it is produced
After manual harvesting, the grapes are vinified separately by individual plot. The cellar processes take place in an ancient lava stone palmento, using gravity to preserve the integrity of the must. Following a brief cold maceration, fermentation starts spontaneously thanks to the action of indigenous yeasts. Ageing continues exclusively in steel tanks in contact with the fine lees, an essential step to give volume to the palate and maintain the fruit's freshness intact.
History and Curiosities
Created in 2010 by the Costanzo family, Mofete Etna Rosato expresses the authentic volcanic soul of Contrada Santo Spirito, in the heart of the Etna Park, a UNESCO World Heritage site. This elegant organic rosé, made exclusively from Nerello Mascalese grapes, is born among ancient lava stone terraces that shelter rare, century-old pre-phylloxera vines. Production takes place within a historic restored palmento, where careful gravity-fed vinification preserves the natural delicacy of the must.
Awards
-
2023
88/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
91/100
One of the most prestigious wine guides in Italy.
-
2023
2One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 2010
- Oenologist: Nicola Centonze
- Bottles produced: 90.000
- Hectares: 14
It is in this place that the suggestive wine cellar is located and where our Etna DOC wines are born: authentic expressions expressions of Europe's largest active volcano.
The following wines were awarded in 2020:
Mofete Bianco Etna Bianco Doc 2019: Red from The Wine Hunter, 91 Points from Wine Critisc.com.
Mofete Rosato Etna Rosato Doc 2018: 3 Glasses Gambero Rosso, Red from The Wine Hunter, 91 Points from James Suckling; Mofete Rosato Etna Rosato Doc 2019: 90 Points from Wine Critic.com, 91 Points from WineEnthusiast.
Mofete Rosso Etna Rossa Doc 2016: Red from The Wine Hunter, 92 Points from James Suckling, 96 Points from WineEnthusiast.
Bianco di Sei Etna Bianco Doc 2018: Red from The Wine Hunter, Bronze Medal from Decanter 2020, 91 Points from Wine Critic.com, 91 Points from James Suckling.
Contrada Santo Spirito Etna Rosso Doc 2015: Red from The Wine Hunter, 93 Points from James Suckling.
Particella N. 466 Contrada Santo Spirito Etna Rosso Doc 2016: Red from The Wine Hunter, Silver Medal from Decanter 2020, 98 Points from Wine Critic.com, 93 from Wine Enthusiast.
Nero di Sei Etna Rosso Doc 2015: 4 Viti from Vitae, Gold from The Wine Hunter, 91 Points from James Suckling; Nero di Sei Etna Rosso Doc 2016: Red from The Wine Hunter, 95 Points from Wine Critic.com.
Particella N. 468 Contrada Santo Spirito Etna Rosso Doc 2016: 3 Glasses Gambero Rosso.
Prefillossera Etna Rosso Doc 2016: 5 Grappoli Bibenda 2020, Gold from The Wine Hunter, 93 Points from James Suckling, Corona d'Oro from Vini Buoni d'Italia. Read more
| Name | Palmento Costanzo Etna Rosato Mofete 2023 |
|---|---|
| Type | Rosé organic still |
| Denomination | Etna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Palmento Costanzo |
| Story | History and Curiosities Created in 2010 by the Costanzo family, Mofete Etna Rosato expresses the authentic volcanic soul of Contrada Santo Spirito, in the heart of the Etna Park, a UNESCO World Heritage site. This elegant organic rosé, made exclusively from Nerello Mascalese grapes, is born among ancient lava stone terraces that shelter rare, century-old pre-phylloxera vines. Production takes place within a historic restored palmento, where careful gravity-fed vinification preserves the natural delicacy of the must. |
| Origin | Contrada Santo Spirito, Passopisciaro, Etna |
| Climate | North-facing |
| Soil composition | Black and brown volcanic sands; boulders and effusive rocks |
| Cultivation system | Bush vines supported by chestnut poles |
| Plants per hectare | 8000 plants per hectare |
| Yield per hectare | 70 quintals per hectare |
| Harvest | Mid-September (manual harvest) |
| Production technique | Vinification by gravity with micro-vinifications by plot; pre-fermentation cold maceration (about 8 hours) and fermentation in steel with indigenous yeasts |
| Wine making | 8 hours of cold pre-fermentation maceration, followed by fermentation in stainless steel with selected indigenous yeasts. |
| Aging | 4 months in steel in contact with fine lees, followed by 2 months in bottle. |
| Allergens | Contains sulphites |