Harvested around September 20th, the grapes were macerated overnight on the skins for extra structure. The wine was fermented and aged in stainless steel, bottling occurred without any additives. Aromatic, textured this is a stunning example of volcanic wine on skins.
Notes on the producer
Lost between Africa and Europe, Pantelleria is (geographically speaking) more a Tunisian outpost than an offshoot of the Italian peninsula. With a diverse ecosystem, complex history, and culture intertwined with Arabic influence – Pantelleria is a world apart. Tanca Nica is run by Nicoletta Pecorelli, originally from Sardinia, and Francesco Ferreri, born and bred in Pantelleria. Francesco got the wine bug at a young age, inspired by his grandfather while making wine with him. He already knew he wanted to be a vignaiolo aged 14yo, and left Pantelleria to study at the renowned agricultural and oenological boarding school. Most of Pantelleria’s vineyards are located in the W/NW part of the island, protected from the Sirocco winds by the Montagna Grande (836m). They grow on two main types of soils: 'Soki Soki' – a light sandy soil made of pumice (frothy lava rock) and lapilli (fragments ejected from a volcanic eruption), the name itself is an onomatopoeia from the sound of footsteps on that particular ground. The work only with indigenous varietals Cataratto, Pignatello & Zibibbo (aka Muscat d’Alexandrie) which are all incredibly well suited to this landscape.