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Food/Provisions
Spicy, Blackberries, Meaty
Farming |
Organic/Biodynamic |
Producer |
Tanca Nica |
Grape |
Pignatello |
Wine Type |
Red |
Country |
Italy |
Region |
Terre Siciliane IGP, Sicily |
Vintage |
2018 |
Alcohol |
12.5% |
Size |
75cl |
Alcoholic fermentation with indigenous yeasts with maceration on the skins for 10/15 days before ageing in old oak barrels. No filtrations and minimal added sulphites. A grape indigenous to Sicily and Pantelleria it is rustic and earthy with nice body and grip but bursting with cherry and dried flowers. The volcanic soil adds a sense of vibrancy.
Notes on the producer
Lost between Africa and Europe, Pantelleria is (geographically speaking) more a Tunisian outpost than an offshoot of the Italian peninsula. A diverse ecosystem, complex history, 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 varitels Cataratto, Pignatello & zibibbo (aka muscat d’alexandrie) which are all incredibly well suited to this landscape.
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