Serragghia Zibibbo Secco Giotto Bini 2021
White serragghia comes from grapes selected in Contrada Serraglia, on volcanic, sandy soil, poor in organic matter but well endowed with potassium and microelements.
Facing south on terraced land, the vineyard is 60 years old, all run by biology and biodynamics. The whole winemaking process, without any addition of chemicals and SO2, takes place in an open-air amphorae, where the destemmed and crushed grapes are macerated on the skins and fermented in 220-liter dolias buried in the tuff.
Fermentation is slow and lasts more than 20 days. The racking takes place at the end of winter and the wine remains in the dolie until spring. Then it is refined first in amphora and then in bottle without using SO2.
G&G di Giotto Bini - Pantelleria
Azienda Agricola Serragghia was born thanks to Gabrio Bini's love at first sight for the island of Pantelleria. In particular for the wild Serraglia, a district located 330 metres above sea level, beaten by the sun and the wind.
Gabrio, an architect of Florentine origin and Milanese by adoption, decided to embark on this project, starting out as a caper producer and then developing into a small winery: just a few hectares under vine, all cultivated according to the traditional technique of the Pantellerian Alberello, the only one capable of withstanding the wind.
Gabrio understood from the start that the only possible road to take was the 'natural' one and he followed it to the end, when in 2006 he experimented with the first zibibibbo wine.
Pantelleria is an island from which everything is hard-won, and perhaps for this reason it is a worthwhile challenge.
On an island where few now follow an agriculture that respects the surrounding environment, Serragghia has given its name to traditional products, but transfigured by a great passion for agriculture without forcing it. In fact, neither sulphur nor copper is used in the vineyard.
The only help to the land are two horses that during the winter period are left free to roam among the vines, to fertilise and 'prune' as they please.
Today Giotto, Gabrio's son, has taken over the reins of the company together with his father. The philosophy has remained faithful to the beginnings, only with a couple more hectares of vineyard.
All of Giotto and Gabrio Bini's wines are the result of spontaneous fermentation in Spanish amphorae buried in the tuff and long maceration with their skins, and no sulphur is added at any stage of vinification. At the end, when the wine is 'stable', it is bottled in long, narrow bottles, all characterised by an arrow-shaped label, recognisable from miles away. This is a six-foot sculpture made by Gabrio and photographed a few years later by his wife.