Bini's blend of the red-berried Pignatello (aka Perricone) and the white-berried Catarratto. The grapes are bioydnamically grown on the volcanic soils of Pantelleria, a small island south of Sicily. Bini makes his wines in clay amphora buried in the gorund, in this case leaving the destemmed skins in with the wine for 3 months and a total of 7 months in the ampohora overall. Spontaneous fermentation with wild yeasts, no filtering, fining or addtives used. No added sulfites even.
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