Palmento Bianco 2023

The 40% is Carricante from high-altitude vineyards on Etna Nord in the Crasà district. The 30% is Inzolia, grown on calcareous-clay soils in Vittoria, in the southeastern part of the island. The 20% is Grillo, from the sandy, mineral-rich “terra rossa” soils of Marsala. The remaining 10% is Catarratto, harvested on the broad hills surrounding Alcamo, in the northwestern corner of the island. Grapes not grown on Etna are transported to the winery in small vans or refrigerated trucks, depending on the needs. The Inzolia is pressed 100% whole bunch and fermented in a used 20-hl oak barrel. The Grillo is then harvested: all the bunches are destemmed by hand into separate 10-hl plastic tubs and left to macerate for 4-5 days, stirring daily with feet or hands. The fermenting must is then pressed into 11-hl chestnut barrels. The Catarratto is harvested next: macerated for only 48 hours to extract texture and flavor from the skins. Finally, the Carricante is harvested and pressed directly into an 11-hl chestnut barrel and a stainless steel tank. Each parcel is fermented individually, and the wines undergo spontaneous malolactic fermentation before being blended in late October. The finished wine remains on the lees and is bottled in early February without fining or filtration.