Different plots of Zibibbo (Aka Muscat D'Alexandria) bush vines from different parcels, with various altitudes and expositions. Grown mostly on pumice-heavy 'Soki Soki' soils, the parcels were harvested from 10th to 20th September, and vinified separately undergoing different lengths of maceration – from one night to a week – based on ripeness and aromatics of the skins. Aged on fine lees in 6yo barrels and stainless steel, and bottled with 15mg/l SO2 total. Bright, fragrant and aromatic this is Southern Italian sunshine in a bottle.
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.