Cépage: 95% Nerello Mascalese, mixed with field blend of local varieties; Nerello Cappuccio, Alicante (Grenache), Grecanico, Catarratto and Minnella Bianca
Vineyard: Several high-altitude vineyards on the North face of Etna (700 – 900 meters high)
Soil composition: Soils are basalt; dark grey, sandy and rocky with high mineral content
Average Age of Vines: 60 years old
ABV: 12.50 %
Sulfur addition: none added

Palmentino Rosso may resemble Vino di Anna’s other wine, Palmento Rosso, but there are key differences. While Palmento Rosso is always fully vinified in the traditional “palmento,” Palmentino Rosso requires only a minimum of 20% to be vinified in the palmento. The blend for both wines varies from year to year. Generally, Palmento Rosso tends to be a bit more medium-bodied, while Palmentino Rosso, though lighter-bodied, often has a more of a slightly tannic grip in the finish.

This year, Palmentino Rosso is a blend of several micro-vinifications from organically farmed old alberello bush vines. The warm, dry conditions led to an earlier harvest during the third and fourth weeks of September.
40% of the blend was fermented in the estate’s 300-year-old traditional Etnean “palmento”. Here, 60% of the grapes were de-stemmed by hand, with the remaining left as whole bunches. The grapes were macerated for 4-5 days, foot-trodden and plunged several times. The fermenting must was then pressed and transferred to a 20hl used oak cask, where fermentation completed to dryness.
The remaining 60% came from small, old bush vine vineyards. These were fermented by indigenous yeasts in plastic tubs (mastellone) and a 30hl open wooden fermenter for periods ranging from 7 days to 3 weeks, with 20% whole bunches used. These fermentations were pressed into 11hl chestnut barrels and a 16hl French oak cask.

This vintage of Palmentino Rosso is medium-bodied, juicy with layered complexity. It showcases dark fruit flavors of red cherries alongside savory and saline undertones and a finish of bloody minerality.