Costantino wines lies in the Sicilian hinterland dotted with mythological stories whose protagonists were Minos, Theseus, the god Dionysus. We are in Partinico at about thirty kilometers from Palermo, where Costantino winery was founded in 1960 by Papa’ Onofrio said “Nonò”, a true Sicilian love with his land. Driven by this passion, “Nono” day after day gave form to that which a company was for him the realization of that dream the place to grow and learn to life.
Today the third generation and the zeal and passion for the land and its products is the same as always. Develop, through the cultivation of fruit, flavors, scents, genuineness, authenticity of the products of Sicily in the tradition that distinguishes it: this is the ambition of Constantine wines.
The land covers 55 hectar of land planted with vines at a height above sea level from 250 to 600m. In the 55 hectares of land have been selected the best varieties of native grapes (Nero d’Avola, Catarratto, grecanico, unusual, Muller Thurgau, cricket) and international grape varieties (Merlot, Syrah, Cabernet Sauvignon, Petit Verdot, Chardonnay). Cultivation has a carefully crafted using much labor and a few mechanical means.
In the cellar, the innovation and the traditional techniques are perfectly integrated, in order to ensure the highest quality and authenticity of the final product.
Nono’ Terre siciliane 2012
This wine is a blend of Petit Verdot 60% and Cabernet Sauvignon 40% obtained by manual harvest in the second decade of October. The wine is made with alcoolic fermentation at controlled temperature for 15 days in steel tank.aged for 60 days in tonneau. It presents a very intense red color. The nose stand out notes of red fruits, spices and dried fruits. In the mouth is smooth and balanced and presents a decided structure with enveloping and soft tannings. In the culinary pairings the best expression is with roasts, grilled meats, game and seasoned cheeses.
Grillo is a wine comes from a calcareous clayey. It is a wine obtained from grape Grillo 100% by manual harvest in September. The vinification is made through maceration for about 6 hours, soft pressing and fermentation at controlled teperature in steel tank. Grillo is brilliant with a straw yellow colour. The nose has a bouquet of peaches blossom and fruit giving freshness and flavor to the palate. Fish cous cous, meatballs of sardines, based sea bream and also fresh cheeses, risotto with porcini mushrooms and white meat are the best food pairing.