Tanca Nica, Nivuro Nastrale, 2018

Spicy, Blackberries, Meaty

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.

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.