# Gustinella Jungìmmune Bianco (2023)

- **Producer:** Gustinella
- **Colour:** white
- **Type:** still
- **Grapes:** Grecanico Dorato, Trebbiano, Minnella, Albanella, Moscatella
- **Region:** Sicilia, Italy
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €50
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, lime, grapefruit, peach, herbaceous, fennel, bread

## About this wine

Sonia Gambino, a trained viticulturist and oenologist, returned to her family's native village of Maletto on the northwestern slopes of Mount Etna in 2020. Her grandfather, Peppe 'Gustinello', previously ran the town's local palmento. While clearing out her family's property, an elderly local farmer named Don Vincenzo asked Sonia to revive his abandoned high-altitude vines on the condition that she supply him with his daily bottle of wine. Other village elders soon asked her to restore their historic, abandoned plots, leading to the creation of Gustinella. Working on mountain terraces between 1,000 and 1,200 meters altitude, Sonia preserves ancient vines rooted in volcanic soils.

## Interesting facts

- The winery was born after a local elder entrusted Sonia Gambino with his ancient vines in exchange for 365 liters of wine per year.
- Planted between 1,000 and 1,200 meters above sea level, these are among the highest vineyards on Mount Etna.
- The wine relies primarily on Grecanico Dorato, a rare native biotype cultivated in historic, un-grafted bush vines.

## Food pairing

The wine's crisp volcanic acidity and subtle phenolic texture from brief skin maceration make it a versatile pairing partner for seafood and savory dishes. The mineral intensity cuts through rich fish oils and buttery sauces, while the light-to-medium body harmonizes perfectly with delicate white meats and earthy wild mushrooms without swamping their flavors.

## Wine making process

Grapes are hand-harvested from high-altitude, century-old bush vines grown in volcanic ash and basaltic sand. In the cellar, the fruit is destemmed and gently crushed, undergoing a brief skin maceration lasting between 5 to 24 hours depending on the parcel. Spontaneous fermentation is driven by wild yeasts in stainless steel tanks with no added oenological inputs. The wine ages for approximately 10 months on its fine lees in stainless steel vats, followed by 6 to 8 months of resting in bottle prior to release. Bottling takes place without fining or filtration.