About this wine
Vineyard and terroir
Sole e Vento brings together fruit from a 3 ha vineyard holding split between Pantelleria and Marsala. The Pantelleria vines grow at 350 m above sea level on volcanic, terraced hillsides and are trained as alberello pantesco; they are 30 years old. The Marsala vines are over 20 years old, rooted in level calcareous-sandy soils and trained on Guyot trellises.
Grapes
Zibibbo and Grillo. The wine joins the aromatic character of Zibibbo from Pantelleria with the structure and saline expression of Grillo from Marsala.
Vinification
Grillo is harvested in the first week of September and Zibibbo in the second. After rigorous manual cluster selection, the grapes are destemmed and gently crushed, followed by approximately 24 hours of cold maceration. The fruit is gently pressed and the must settles at low temperature for 48 hours. The clarified must then ferments in temperature-controlled stainless-steel tanks with indigenous yeasts.
Ageing
Seven months in stainless steel on the fine lees.
Technical data
Alcohol: 12.5% vol. Total acidity: 6.31 g/l. pH: 3.10. Residual sugar: 2.20 g/l. Total SO₂: 29 mg/l. Yields are 50 q/ha on Pantelleria and 60 q/ha in Marsala. Production is 26,000 bottles.
Serving and pairing
Serve at 10–14 °C with marinated fish, richly dressed first courses, vegetable soups, and fish prepared all’acqua pazza, baked in salt or grilled.
Label / history
First produced in 1997, Sole e Vento was conceived as a marriage of the two varieties and territories central to the estate: Grillo from Marsala and Zibibbo from Pantelleria. The grapes retain their distinct identities until they meet at Samperi. Sun and wind shape ripening in both places, while stainless-steel vinification preserves the balance between Zibibbo’s aromatic qualities and Grillo’s structure and salinity.
