Anna 2020 – Anforaje - Jacopo Bianchi

Anna  - Anforaje - Jacopo Bianchi

AAnna is Jacopo's ancestral method that comes from his desire to experiment. The grapes of Pignatello, Cataratto and zibibbo come from old vines planted with sapling located on volcanic soils. Manual harvest, spontaneous fermentation with about 15 days of maceration on the skins. A lively wine and, at the same time, of clear incisiveness, which invites you to sip over and over again, offers moments of delightful lightheartedness.

Service

We taste it at a temperature of 8/10° in a tulip glass. Wine to be drunk immediately but left in the cellar for a few years can give great emotions.

Pairing

A wine that goes perfectly with first and second courses of fish, to try a risotto with wild asparagus.

Cellar: Anforaje

Behind Anforaje we find Jacopo, a young and talented winemaker with a passion for Pantelleria and Zibibbo. A cook by profession, he falls madly in love with this island immersed in a cobalt blue sea, beautiful and without frills. Here he discovered the Zibibbo, brought to Pantelleria around 1200 BC by the Phoenicians, who here found favorable conditions for growth. Zibibbo gives a wine with a marked aromaticity and an exceptional flavor that brings to mind the colors and atmospheres of the Mediterranean. Given the growing drought of the territory and the increasing difficulties encountered in cultivation, we can speak of real "heroic viticulture", so much so that in 2014 sapling cultivation of the Zibibbo of Pantelleria became part of UNESCO World Heritage. Jacopo raises his plants with love and after a careful manual harvest, the harvested grapes arrive in the cellar, and here the grapes are separated from the stalk and further selected to use only the healthiest ones, to then be placed inside amphorae. terracotta with a capacity of 80 to 400 liters. In amphorae, the grapes ferment spontaneously with the only indigenous yeasts naturally present on the skins. The fermentation lasts from 2 to 3 weeks, and allows the wine to slowly develop all its aromas and transforms sugars into alcohol. Once fermentation is complete, the amphorae are sealed. Over the following months, the wine matures without haste, until it is ready for bottling, without filtration, so as to capture naturalness and integrity. Once bottled, a final rest period begins so that Anforaje is ready to be shared.