Palmento Costanzo's Etna Rosso Mofete is one of the three wines in the line that comes from the youngest plants, from five to thirty years old, and takes the scientific name of a gaseous form, the result of a secondary volcanic activity. The production area is the highly suitable Contrada Santo Spirito in Passo Pisciaro, on the north side of the volcano, whose soils are composed of black and brown volcanic sands with stones and rocks and effusive. The grapes, 80% Nerello Mascalese and 20% Nerello Cappuccio, are harvested in mid October and fermented in conical oak vats with selected indigenous yeasts. After malolactic fermentation, the wine is aged for 50%, 12 months in steel, for the other 50%, 12 months in large oak barrels, then, once assembled, it spends another year in the bottle before being released on the market.

ETNA ROSSO MOFETE PALMENTO COSTANZO: TASTING

Palmento Costanzo's Etna Rosso Mofete is ruby red with garnet reflections. On the nose, wrapped in a cloud of volcanic smoke, there are hints of cherry, blackberry and strawberry jam, notes of violets, spices, aromatic herbs, musk and mentholated balms. The mouth is enveloping, savoury, fresh and with soft tannins. Wine with a truly inviting drink, it is interesting, for example, in combination with sautéed sweetbreads with artichoke cream and burnt onions.