Tanca Nica, Soki Soki, 2024

£55.70

Skin‑contact Zibibbo from Pantelleria’s pumice‑rich “soki soki” soils, macerated 1–7 days and aged in old barrels and steel; bright, aromatic and saline at 12.5% ABV.

apricot
Mediterranean herbs
citrus peel
saline

At a glance

Producer: Tanca Nica
Region: Sicily
Appellation: Terre Siciliane IGT
Grape: Zibibbo
Vintage: 2024
Country: Italy
Wine type: Orange
Alcohol: 12.5%
Size: 75.0cl
Farming: Organic — practising Biodynamic — practising

Taste profile

Body: Medium
Acidity: High
Tannin: Low
Sweetness: Dry

What to eat with it

Sarde a beccafico
grilled prawns with lemon and fennel
caponata
herbed couscous with roast vegetables

How to serve it

Serve: Lightly chilled (12–14°C)

Why Cave selected it

Transparent, site‑driven skin‑contact Zibibbo that captures Pantelleria’s volcanic pumice soils; low‑intervention farming and precise, saline, herb‑laced style suit Cave’s focus on characterful Mediterranean wines.

About the wine

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.

About Tanca Nica

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.

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