About this wine
Vineyard and terroir
The vines grow on the slopes of Pantelleria, an Italian island southwest of Sicily. Its position between Europe and Africa brings a hot climate, strong winds and poor volcanic soils. The vines are cultivated in traditional stone hollows that shelter them from strong gusts.
Vinification
The grapes are harvested by hand and gently pressed. Fermentation lasts 20 days in open, 300 L Spanish terracotta amphorae that are 400 years old and buried in volcanic tuff. The wine is bottled without filtration or added sulfur.
Ageing
The wine remains with the skins in the same amphorae for seven months, developing depth and structure while preserving the variety’s natural character. It then matures in bottle for a further two to three months.
