# Serragghia Fanino (2022)

- **Producer:** G&G di Giotto Bini
- **Colour:** red
- **Type:** still
- **Grapes:** Catarratto, Pignatello
- **Region:** Sicily, Italy
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €120
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, cherry, orange, grapefruit, herbaceous, smoke, cinnamon, ginger

## About this wine

Serragghia Fanino is a highly sought-after, radical expression of the volcanic island of Pantelleria, located between Sicily and Tunisia. Founded in the late 1990s by Gabrio Bini, an eccentric Florentine architect and icon of the Milanese design world, the estate is now run by his son, Giotto Bini. The vineyards are situated in the windswept Contrada Serraglia at high elevations, where old, ungrafted bush vines are cultivated using the UNESCO-protected Alberello Pantesco method. This wine represents a legendary 'unicorn' bottle in the natural wine community, celebrated for its wild energy, uncompromised purity, and departure from the island's traditional sweet passito styles.

## Interesting facts

- The vines are trained in shallow hollows (Alberello Pantesco) to protect them from the relentless Mediterranean winds.
- Two estate horses roam free in the vineyards during winter to naturally graze, fertilize, and gently prune the vines.
- The iconic arrow on the label is a hand-drawn rendition of a 1.8-meter-tall marble sculpture designed by founder Gabrio Bini.

## Food pairing

Serragghia Fanino's high acidity, light body, and delicate tannins make it exceptionally versatile. It bridges the gap between white and red wine, pairing beautifully with fatty Mediterranean fish like sardines and mackerel, as well as rustic, earthy game dishes and tomato-based pastas. The wine's volcanic minerality and wild herb notes complement savory, herb-forward, and slightly gamey flavors.

## Wine making process

The winemaking at Serragghia is defined by ancestral, low-intervention methods. Grapes are hand-harvested, 100% destemmed, and co-fermented spontaneously with wild yeasts. Fermentation and a seven-month skin-contact maceration take place in 220-liter terracotta amphorae (tinajas) buried directly in the estate's volcanic tuff soils. The process is entirely natural, with no temperature control, no additives, and absolutely zero added sulfur. Following spring racking, the wine is aged in the same buried amphorae and bottled unfined and unfiltered.