Palmento Costanzo
Etna Bianco Bianco di Sei 2023
| Denomination | DOC Etna Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 90% Carricante, 10% Catarratto Bianco Comune |
| Aging | 10 months in stainless steel in contact with the fine lees and 8 months in bottle |
- Name and grape varieties: Bianco dell’Etna 2023 from Carricante and Catarratto, organically grown
- Aromas: hints of white flowers and citrus, honey, ginger, aromatic herbs and mineral nuances
- Flavour: fresh and enveloping taste, distinct volcanic minerality and long savoury persistence
- High-altitude vineyards: Contrada Santo Spirito, 650–780 metres, on lava stone terraces
- Vinification: indigenous yeasts, 10 months in stainless steel on the fine lees and 8 months in the bottle
Description
What type of wine it is
Palmento Costanzo's Bianco di Sei is an organic white wine that precisely expresses the character of the northern slope of Etna. This wine, a proud representative of the Etna Bianco appellation, is born from a blend of Carricante and Catarratto, crafted exclusively in stainless steel. The result is a taut and measured organoleptic profile, dominated by a deep volcanic mineral imprint. On the palate, it presents an enveloping structure and a persistent sapidity, ideal for those seeking an elegant sip with striking freshness.
Where it comes from
The grapes come from Contrada Santo Spirito, in the village of Passopisciaro, an area of great viticultural prestige. The vineyards stand on historic terraces supported by dry lava stone walls, located at an altitude between 650 and 780 metres. The soils, composed of brown sands resulting from the slow decomposition of lava, provide the ideal habitat for century-old pre-phylloxera vines, cultivated using the 'alberello' (bush-trained) method. The synergy between altitude, northern exposure and mineral-rich volcanic soils delivers a markedly sharp and vibrant expression.
How it is produced
The production process begins with a manual harvest and careful selection of the bunches. This is followed by soft pressing, after which the must undergoes fermentation with indigenous yeasts in stainless steel tanks, a choice that keeps the territorial matrix intact. The wine then matures through ageing on fine lees for about ten months, acquiring consistency and complexity of flavour. A subsequent eight months of rest in the bottle harmoniously balances the lively freshness and the savoury texture typical of the area of origin.
History and interesting facts
Born in the Etna Park, among the terraces of Contrada Santo Spirito, Bianco di Sei is the expression of authentic organic and heroic viticulture. Here, Palmento Costanzo preserves priceless century-old pre-phylloxera vines grown as alberello bush-vines. Rooted in deep volcanic sands, these ancient plants offer a vibrant interpretation of the territory, combining a rich historical heritage with rigorous respect for oenological traditions.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °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 Bianco Bianco di Sei 2023 |
|---|---|
| Type | White green still |
| Denomination | Etna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 90% Carricante, 10% Catarratto Bianco Comune |
| Country | Italy |
| Region | Sicily |
| Vendor | Palmento Costanzo |
| Story | History and interesting facts Born in the Etna Park, among the terraces of Contrada Santo Spirito, Bianco di Sei is the expression of authentic organic and heroic viticulture. Here, Palmento Costanzo preserves priceless century-old pre-phylloxera vines grown as alberello bush-vines. Rooted in deep volcanic sands, these ancient plants offer a vibrant interpretation of the territory, combining a rich historical heritage with rigorous respect for oenological traditions. |
| Origin | Santo Spirito District, Passopisciaro, Castiglione of Sicily, northern slope of Mount Etna |
| Climate | North exposure |
| Soil composition | Volcanic sands; stones and effusive rocks |
| Cultivation system | Alberello training system supported by chestnut stakes |
| Plants per hectare | eight thousand |
| Yield per hectare | 50 quintals per hectare |
| Harvest | End of September |
| Production technique | Manual harvesting; gentle pressing; fermentation in stainless steel tanks with indigenous yeasts; ageing on the fine lees (sur lie) in steel for approximately 10 months, followed by ageing in the bottle for approximately 8 months. |
| Wine making | Soft pressing and fermentation in stainless steel tanks using indigenous yeasts; ageing on the fine lees (sur lie) for approximately 10 months in steel, followed by bottle ageing for around 8 months. |
| Aging | 10 months in stainless steel in contact with the fine lees and 8 months in bottle |
| Allergens | Contains sulphites |