About this wine
Vineyard and terroir
The fruit comes from 50-year-old vines planted in one of the highest parts of Pantelleria. The vineyards occupy terraces of volcanic sand and are farmed organically and biodynamically.
Vinification
The grapes are harvested by hand and gently pressed. Fermentation lasts 10 days in open, 300 l Spanish terracotta amphorae that are 400 years old and buried in volcanic tuff. The wine remains in the same amphorae with the skins for seven months. Fresh must is then added to initiate secondary fermentation in the bottle according to the ancestral method, retaining the resulting carbon dioxide and yeast. The wine is bottled without clarification, filtration or added sulfur; the dissolved carbon dioxide keeps it stable.
Ageing
The wine ages on its lees in bottle for 84 months.
Tasting profile
The wine has depth, complexity and richness.
