MOFETE Etna Rosso DOC 2018

"Mofete" Etna Rosso DOC 2018 / Palmento Costanzo / Sicily

Red wine from Italy

Valeria and Mimmo Costanzo from the Palmento Costanzo winery decided in 2011 to buy an old Palmento. In the area around Mount Etna, a palmento has always been a house where grapes were pressed in order to ferment the must obtained in this way into wine in large vats. Here, the grapes handed in through the uppermost window (with bare feet) were pressed on the ground, whereupon the must flowed through channels into lower-lying basins to finally be caught in the "Tino", the deepest tub, to ferment.

Wine has been cultivated on the most active volcano in Europe - it is assumed - for 20,000 years. With the Greek colonization of the island of Sicily, the optimization of viticulture began, so that even in ancient times wines from the island were in great demand. The grapes for Palmento Costanzo's "Mofete" Etna Rosso DOC are grown in the Contrada Santo Spirito in the village of Passopisciaro on the north side of Mount Etna on volcanic sand with stones and rocks. The plants are raised in small trees up to thirty years old, which are supported with poles made of chestnut wood.

The "Mofete" Etna Rosso DOC is a cuvée wine made from the Sicilian grape varieties Nerello Mascalse and Nerello Cappuccio. The red grape variety NERELLO MASCALESE is the most cultivated grape variety in Sicily after the Nero d'Avola variety. Derived from the Italian nero, Nerello can not only stand for the dark colour of the wine, but also for the dark volcanic soil on which it grows. The late-ripening variety is processed in the Etna region into high-quality, tannin-rich, and balanced wines. The red wine variety NERELLO CAPPUCCIO is the third most cultivated grape variety in Sicily after Nero d'Avola and Nerello Mascalese. The part of the name cappuccio (hood, hood) refers to the whitish coating that covers the grapes like a coat (mantello). In the Etna DOC region, a maximum of 20 percent of it is processed into very high-quality, tannic, and balanced ruby-red wines, as is the case with "Mofete".

The harvest in the second decade of October must be done manually due to the steep terraces, whereby the grapes are carefully selected in the vineyard. After the soft pressing, fermentation takes place in stainless steel tanks at a temperature of 30°C on the skins with native yeasts, the maceration time is around twelve days, depending on the vintage, with the wine being pumped around twice a day. Then 50% of the wine is stored in stainless steel barrels for 12 months and 50% in oak barrels for 12 months. After merging and bottling, the wine rests in its bottle for at least 12 months.

The "Mofete" Etna Rosso DOC is a ruby red wine that appears on the nose with clear notes of red fruits and a subtle spiciness. A hint of volcanic ash can be seen in the background. Palmento Costanzo's Etna Rosso produces an inviting fresh fruit on the palate that brings lovely, sweet tannins. Aromas reminiscent of olives and star anise dominate, as well as floral tones of violets. This wonderful red wine ends heartily with a slightly balsamic note.

At a recommended drinking temperature of around 16 to 18°C, the "Mofete" Etna Rosso DOC is an excellent accompaniment to strong Italian appetizers with sausages and medium-ripened cheeses. This red wine has so much potential that it goes well with both red meat and vegetable-based dishes. Last but not least, it upgrades every carpaccio.

General properties

• Vintage: 2018
• Country: Italy
• Region: Sicily
• Volume: 0,75 liters

Detailed properties

• Producer and bottler: Palmento Costanzo – Contrada Santo Spirito - 95012 Passopisciaro (CT) - Italia - +39 0942 983239
• Quality Designation: Denominazione di Origine Controllata (DOC)
• Grape varieties: 80% Nerello Mascalese and 20% Nerello Cappuccio.
  
• Viticulture: The grapes for this wine are grown in the Contrada Santo Spirito, in the locality of Passopisciaro, on the north side of Mount Etna, on volcanic sand with stones and rocks. The plants are raised in small trees up to thirty years old, which are supported with poles made of chestnut wood.
  
• Winemaking: The harvest takes place by hand in the second decade of October. After soft pressing, fermentation takes place in stainless steel tanks with autochthonous yeasts. Complete malolactic fermentation. Then 50% of the wine is stored in stainless steel barrels for 12 months and 50% in oak barrels for 12 months. After merging and bottling, the wine rests in its bottle for at least 12 months.
  
• Sensory characterization: Bouquet with clear notes of red fruits and a light spiciness accompanied by hints of volcanic ash. On the palate it is dry, fresh and juicy with sweet tannins and a savoury finish.
  
• Colour: Light ruby red.
  
• Alcohol content: 14,0 % Vol.
• Residual sugar: 1,00 g/l
• Acidity: 5,18 g/l
• Stopper: Natural cork
• Serving recommendation: Excellent with strong Italian appetizers with cured meats and medium-aged cheeses. Fantastic accompaniment to dishes based on vegetables or red meat. A hit with carpaccio.
  
• Recommended serving temperature: Between 16 and 18°C
• Allergens: Contains sulfites
• EAN (bottle): 8058776910025
• Scope of supply: 1 bottle of wine 0.75 liters

Grape varieties

NERELLO MASCALESE

The red grape variety NERELLO MASCALESE is the most commonly cultivated grape variety in Sicily after the Nero d'Avola variety. Derived from the Italian nero, Nerello can not only stand for the dark colour of the wine, but also for the dark volcanic soil on which it grows. The late-ripening variety is processed in the Etna region into high-quality, tannin-rich, and balanced wines.

NERELLO CAPPUCCIO

The red wine variety NERELLO CAPPUCCIO is the third most cultivated grape variety in Sicily after Nero d'Avola and Nerello Mascalese. Derived from the Italian nero, Nerello can not only stand for the dark colour of the wine, but also for the dark volcanic soil on which it grows. The part of the name cappuccio (hood, hood) refers to the whitish coating that covers the grapes like a coat (mantello). In the Etna DOC region, a maximum of 20 percent is processed into very high-quality, tannic and balanced ruby-red wines.

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