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Gabrio Bini’s Azienda Agricola Serragghia is located on the island of Pantelleria, a volcanic mass 100 kilometres or so south west of Sicily. The island is famed for two things, its capers and the sweet, pretty passito wines made with the local Zibibbo grape.
Whilst Gabrio makes otherwordly capers and a passito unlike any other, he is most famous for his Zibibbo secco and “Fanino”, a remarkably fresh, pure blend of red and white grapes.
Gabrio’s grapes come from old vines planted over ancient terraces on the island’s volcanic soils. Higher than most vineyards, Serragghia experiences a cool sea breeze and temperatures are surprisingly moderate, even in the height of summer.
The vineyards are never treated and are tended by hand and horse. Grapes are handpicked, de-stemmed and left to ferment long and slowly in clay amphorae. They are bottled unfiltered, with no additions.
Pantelleria is a remarkable place, one that befits the wines that Gabrio makes.
This is a 50/50 blend of Pignatello and Catarratto, inspired by the contadini of Pantelleria who would blend red and white grapes to make a more refreshing drink. This is remarkably delicate, mineral and perfumed and is perhaps what the Jura’s Poulsard would taste like if it were sat on an island in the middle of the Mediterranean sea.