GIOTTO BINI

Three pieces of obsidian bring good luck when travelling. They can also tell the story of our journey. A few years ago, Pantelleria was home to a wild district battered by the wind and sun, as only this island can offer. This is the land that we visionary gourmets, Geneviève, Gabrio and Giotto Bini, chose – or perhaps it was Serragghia that decided – for a journey full of pitfalls and treasures. Pantelleria is an island where everything is hard-won, and perhaps that is why it is a challenge worth taking.

Serragghia has given its name to traditional products, but these have been transformed by our love of great cuisine and unforced agriculture. Capers with fleur de sel de Guérande, fragrant oregano, Zibibbo, Pinot Noir and Fanino rosé wines, Catarratto and Pignatello. To these we add colatura di Cetara. Flavours that leave you speechless because they surprise you with their purity. And because they must first be understood with the senses." This is the definition of Azienda Agricola Giotto Bini, which stands out prominently in the company presentation on the website.

What else can be added... just a few more words about the wines: authentic and uncompromising, labels that are not created to please at all costs, but which can easily make you fall in love. Wines that Gabrio Bini describes as “from another planet”, natural wines with literally stunning aromas and flavours, the result of pure, unadulterated grapes and innocent winemaking techniques that do not involve excessive use of wood. Wines that represent an experience to be enjoyed with all the senses.

The estate covers about eight hectares of vineyards, 350 metres above sea level, with vines that are up to half a century old, trained using the alberello method on volcanic soils. Vinification, with native yeasts, takes place in underground terracotta amphorae, where the must remains in contact with the skins for a long time. No sulphur is added, nor are there any clarifications or filtrations. Everything else is boring...