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The Costanzo family initiated the restoration of the old building and wine production area, built in the mid-nineteenth century, in 2009.
The conservative renovation of the palmento and the cellar was carried out according to the principles of bio-architecture, with a profound respect for the territory and with the idea of faithfully replicating the traditional vinification process used on Mount Etna.
The organization of the palmento is dictated by the original structure and in complete respect for the traditions of using gravity to assist in the winemaking.
At the highest level, freshly harvested grapes are sorted and separated from the stalks. From there, all movements of the must are completed by gravity and gentle processes—from the fermentation vats to aging vessels.
We use barrique, tonneaux, and large French oak vats of 3,000 and 5,000 liters. Recently, we added four 2,000 liter French oak eggs. The oval shape allows natural atmospheric convection to assist in bâtonnage without the need for external equipment.
These natural systems for moving liquids allows minimal use of mechanical pumping systems. In this way, we avoid damaging the fabric of our wines.
Palmento Costanzo still performs the entire winemaking process inside the ancient ancient palmento.