The Palmento Rosso – a nod to their 300-year-old traditional Etnean wine building – is true to style: while light and fresh, it has the pronounced fruit intensity of a great Etna red, full of cherries, brambly wild raspberry, macerated strawberries, blood orange. There are floral notes, along with a distinctive minerality indicative of the volcanic terroir. Acidity is well-defined and balanced, the finish is persistent and refreshing. Nerello Mascalese makes up 90% of this blend, along with small percentages of Nerello Cappuccio, Grecanico, Carricante, and Minnella Bianca; as old-school as it gets, whole clusters were laid in the lava-stone palmento vats, topped with hand-destemmed fruit, then left to ferment spontaneously and macerate for four to five days with daily foot-treading.