# Fanino Catarratto E Pignatello (NV)

- **Producer:** Serragghià
- **Colour:** rosé
- **Type:** still
- **Grapes:** Catarratto, Pignatello
- **Region:** Sicilia, Italy
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €75
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** cherry, strawberry, raspberry, orange, grapefruit, fennel, herbaceous, smoke, dried cranberry, hay, wet leaves, leather

## About this wine

Serragghià is the vision of Gabrio Bini, an eccentric architect-turned-winemaker who produces some of the world's most sought-after natural wines on the volcanic island of Pantelleria, located between Sicily and Tunisia. The estate's vineyards are situated at high altitudes, where they are constantly swept by intense Mediterranean winds. Fanino is a unique co-fermentation of the white grape Catarratto and the red grape Pignatello (also known as Perricone). Cultivated biodynamically on terraced volcanic soils, the vines are worked entirely by hand and horse. Bini's philosophy is one of absolute non-intervention, creating wild, living wines that capture the raw, sun-drenched essence of this remote volcanic outpost.

## Interesting facts

- The wine is fermented and aged in Spanish clay amphorae buried entirely underground in the vineyard.
- Winemaker Gabrio Bini uses a horse named Ypsilone to plow the steep, terraced volcanic vineyards.
- Fanino is a co-fermentation of a white grape and a red grape, creating a unique deep rosé style.

## Food pairing

The high acidity, light structural grip, and wild, savory profile of this amphora-aged rosé make it incredibly versatile. It cuts beautifully through the richness of oily fish, duck, or cured meats, while its volcanic minerality complements Mediterranean herbs, capers, and tomatoes.

## Wine making process

The winemaking process for Fanino is defined by ancient, minimalist techniques. The Catarratto and Pignatello grapes are hand-harvested and co-fermented spontaneously with wild yeasts. Fermentation and subsequent aging take place in Spanish clay amphorae (tinajas) buried deep in the volcanic soils of the vineyard. The wine undergoes skin contact, extracting a vibrant copper-pink hue and complex textures. It is bottled unfined, unfiltered, and with absolutely no added sulfur dioxide (SO2), preserving the pure, unadulterated expression of the fruit and terroir.