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AZIENDA AGRICOLA SERRAGGHIA Fanino
AZIENDA AGRICOLA SERRAGGHIA Fanino
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$154.00 USD
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Azienda Agricola Serragghia Fanino is an enigmatic and highly sought-after natural wine from the volcanic island of Pantelleria, crafted by Gabrio Bini, a former Milanese architect turned cult winemaker, alongside his son Giotto. This wine is a testament to the Bini family’s uncompromising dedication to artisanal, minimal-intervention winemaking and their deep connection to Pantelleria’s wild, windswept terroir. Known for its capers and sweet Zibibbo-based passito wines, Pantelleria finds a different expression in Fanino—a remarkably fresh and pure blend that defies conventional categorization.
Fanino is typically a co-fermentation of roughly equal parts Catarratto (a white grape) and Pignatello (a red grape, also known as Perricone), though the exact blend can vary slightly by vintage. The grapes come from old bush vines—some over 60 to 80 years old—grown biodynamically and organically on ancient terraces carved into the island’s volcanic soils of tuff, sand, and basalt. These high-altitude vineyards, often among the loftiest on Pantelleria, are cooled by constant sea breezes, lending the wine an airy freshness despite the Mediterranean climate. The vines are tended by hand and horse, with no chemical treatments, reflecting the Bini family’s commitment to natural harmony.
The winemaking process is as distinctive as the place itself. Hand-harvested grapes are destemmed and co-fermented spontaneously with native yeasts in terracotta amphorae, sourced from Spain and buried in the vineyard’s volcanic earth. The wine spends an extended period on its skins—typically seven months, though this can vary—resulting in a light, translucent ruby-orange hue that blurs the line between rosé and light red. After fermentation, it ages in the amphorae for a total of seven to twelve months, then is bottled unfiltered, unfined, and without any added sulfites, preserving its raw, unadulterated character.
In the glass, Fanino captivates with its delicate yet complex profile. The nose offers a bouquet of blood orange, wild herbs, rose petals, and juicy red fruits like pomegranate or cherry, interwoven with a salty minerality and a hint of Mediterranean scrub—echoes of Pantelleria’s rugged landscape. On the palate, it’s light-bodied yet textured, with a subtle grip from fine tannins, bright acidity, and pure, focused flavors that dance between citrus pith, red berries, and a savory, herbal edge. At around 12% alcohol, it’s ethereal yet profound, evolving dramatically as it breathes, sometimes revealing faint funky or volatile notes typical of natural wines.
Fanino’s versatility makes it a standout: it’s refreshing enough to sip as an aperitif on a warm day, yet layered enough to pair with seafood, light meats, or earthy vegetable dishes. Revered in the natural wine world, it carries a cult status, with bottles often fetching $100 or more due to its rarity and the Bini family’s meticulous, small-scale production—only a few thousand bottles are made annually across all their cuvées. Each vintage of Fanino is a unique snapshot of Pantelleria’s terroir and the Bini family’s artistry, offering a drinking experience that’s as contemplative as it is joyful.
