Serragghia

Gabrio Bini, formerly an architect in Milan, arrived on the volcanic island of Pantelleria in 2005. He began by growing capers. He also made wine for himself from century-old vines in the courtyard of his home. That first vintage was made without additives or sulfur, which set the natural approach he still follows.

Today the Serragghia winery owns several vineyards.

Serragghia is on Pantelleria, a small volcanic island about 15 km long with a population of 7,000, lying closer to Tunisia than to Sicily. The island is known for its hot springs and capers. The vineyards have the island's best exposure and are planted at the highest altitude possible on Pantelleria. Despite the heat, they are constantly cooled by sea breezes.

The vineyard soils are worked by hand and with horses. The grapes are harvested by hand.

Fermentation is slow and takes place in Spanish terracotta amphorae of different ages and sizes, buried in the vineyards. The wines are bottled without filtration or added sulfur. The first vintage was also made without additives or sulfur.

Gabrio Bini has followed a natural winemaking approach since his first vintage, made without additives or sulfur. The winery presents its wines as capturing Pantelleria, "a place of rare energy and beauty".