Winemaking: The Production of the "Isola del Vento" started in the second half of June, when the Zibibbo grapes had reached phenolic maturation. The grapes are taken off the stem and pressed. Fermentation is carried out in stainless steel tanks, using only the indigenous yeasts present in the skin of the grapes. This process lasts for approximately 30 days, depending on the desired colour intensity of the wine. This process occurs naturally, without any additives nor sulfites. Decantation occurs naturally. The wine is unfiltered.
Soil: Volcanic, low organic matter, rich in micronutrients, terraced landscape
Vine age: 60 years
Ageing: one year in stainless steel silos and two years in Amphora
Production: 1,200 bottles