Baro (Edizione Syracha) - Bajola

Baro (Edizione Syracha) - Bajola

From organic grapes grown on the island by family cousins. Harvested in September, then de-stemmed and pressed into the tiano (terracotta container in the shape and size of a marrique), placed vertically. Only punching down for the entire fermentation and maceration until February always in the tiano, closed and never decanted, without additions. At the end of February, racking and bottling without clarification or filtration. A wine to be discovered in its immediate freshness.

Service

We recommend to taste it at a temperature of 16/18° in balloon glasses. Wine to be drunk immediately but if left in the cellar for a few years it can give great emotions.

Pairing

Excellent in combination with stewed and grilled red meats, it also goes well with aged cheesess.

Cellar: Bajola

Bajola is a micro project born of an idea by Francesco Iacono, a renowned oenologist, who decided to return to Ischia and start to vinify as it used to be, with palme and vinification in the vineyard. To do this he retrieved an old water collection tank right in the middle of the vineyard. Clean and vitrified now serves to vinify its wine. Once harvested grapes are diraspat and by fall they fill the tub. Once filled, it is saturated with inert gases and fermentation starts spontaneously. The fermentation temperature is not monitored and the grapes are fermented throughout the fermentation period.  Only 402 bottles.