Pale straw in colour, this wine has pretty, floral notes of white blossom coupled with lemons. It is fresh and delicate on the palate with a textural mouthfeel that is in harmony with the sapidity and salinity of the wine.

Palmento Bianco is a field blend of indigenous grapes, organically grown on the north side of Mt Etna, Sicily.  The grapes were hand harvested from different vineyards during the month of September.  Half the Grecanico along with the Grecanico Dorato was macerated for one week on skins. The rest of the field grapes (Catarratto, Minnella Bianco, Carricante, Insolia) were whole bunch pressed immediately into stainless steel.

Palmento Bianco wine is a field blend of organically grown, indigenous grapes from the north face of Mt Etna, Sicily.  The grapes were hand harvested from different old bush vine vineyards over several days during the month of September.  The Catarratto (50% of the blend) was whole bunch pressed immediately and fermented in stainless steel. So too were the mixed cassettes of Minnella Bianco, Carricante and Insolia (approximately 10% of the final blend).  The Grecanico Dorato (40%) was macerated on skins for 8 days and then pressed and blended with the other fermenting musts. Alcoholic fermentation was spontaneous and without temperature control.  The finished wine underwent malolactic fermentation and remained on light lees for 10 months before it was bottled without fining or filtration.

Golden in colour reflecting the period of maceration on the skins of the Grecanico, this wine has attractive white peach and grapefruit aromas and flavours.  The palate is fresh and flavoursome with lively acidity and distinct mineral notes from the volcanic soils.

Our first Palmento Bianco wine. This is a field blend of indigenous grapes from Mt Etna, principally Catarratto (50%) and Grecanico Dorato (40%). The remaining 10% is a mix of Minnella Bianco, Carricante, Insolia and Uva Francese. The grapes were hand harvested in the middle of September, and whole bunched pressed into a small stainless steel tank. Alcoholic fermentation was spontaneous and without temperature control. The finished wine underwent malolactic fermentation. A miniscule amount of SO2 was added. It remained on light lees for 8 months before it was bottled without fining or filtration.

Mid lemon in colour, this wine has appealing citrus aromas, coupled with an underlying minerality. The palate is flavoursome, with a fresh acidity and an attractive sapidity.