Anforaje
Anforaje is a small artisanal reality that produces quality wines on the splendid island of Pantelleria. The project was born from the initiative of a young chef who fell in love with this small island in the heart of the Mediterranean and decided to change his life. Leaving Milan and his job, Jacopo moved to Pantelleria, but not to continue his career in the restaurant field, but to dedicate himself to viticulture. The vine has always been one of the most important resources of the island. Even today it is cultivated with the ancient method of alberello pantesco of Greek origin, which in 2014 became part of the UNESCO World Heritage for its landscape value and historical memory of the territory and its agricultural culture.
The island of Pantelleria is a rocky outcrop of volcanic stone located between Sicily and the Tunisian coast. It is a place characterized by a warm Mediterranean climate, but always very windy. The soils are made up of the disintegration of lava stones, volcanic ashes, and lapilli, very rich in mineral substances. The cultivation of the vine was introduced by the Phoenicians around 1200 B.C. and has since always been part of the landscape, thanks to ideal pedoclimatic conditions for its development. The vineyards are almost exclusively planted with a variety of Greek origin among the oldest and most widespread in all the countries of the Mare Nostrum: the Moscato d’Alessandria or Zibibbo. This is an aromatic grape, meaning it already possesses the characteristic aromas and flavors of the wine.
The vineyards are cultivated on terraces built with dry stone walls of basalt rocks and are managed with only manual labor. A heroic viticulture, very demanding in terms of time and effort, but which pays off with an excellent quality result. Jacopo has now reached his fifth harvest and from the very beginning, he decided to use simple and natural methods to produce wine. The bunches are carefully selected and destemmed by hand, so as to vinify only perfectly healthy grapes. The grapes are placed in terracotta dolium with a variable capacity ranging from 80 to 400 liters. Here spontaneous fermentation takes place using indigenous yeasts, which usually lasts two to three weeks. The dolium are then sealed and the wine remains in aging until the moment of bottling, which occurs without any filtration.
Anforaje is a small artisanal reality that produces quality wines on the splendid island of Pantelleria. The project was born from the initiative of a young chef who fell in love with this small island in the heart of the Mediterranean and decided to change his life. Leaving Milan and his job, Jacopo moved to Pantelleria, but not to continue his career in the restaurant field, but to dedicate himself to viticulture. The vine has always been one of the most important resources of the island. Even today it is cultivated with the ancient method of alberello pantesco of Greek origin, which in 2014 became part of the UNESCO World Heritage for its landscape value and historical memory of the territory and its agricultural culture.
The island of Pantelleria is a rocky outcrop of volcanic stone located between Sicily and the Tunisian coast. It is a place characterized by a warm Mediterranean climate, but always very windy. The soils are made up of the disintegration of lava stones, volcanic ashes, and lapilli, very rich in mineral substances. The cultivation of the vine was introduced by the Phoenicians around 1200 B.C. and has since always been part of the landscape, thanks to ideal pedoclimatic conditions for its development. The vineyards are almost exclusively planted with a variety of Greek origin among the oldest and most widespread in all the countries of the Mare Nostrum: the Moscato d’Alessandria or Zibibbo. This is an aromatic grape, meaning it already possesses the characteristic aromas and flavors of the wine.
The vineyards are cultivated on terraces built with dry stone walls of basalt rocks and are managed with only manual labor. A heroic viticulture, very demanding in terms of time and effort, but which pays off with an excellent quality result. Jacopo has now reached his fifth harvest and from the very beginning, he decided to use simple and natural methods to produce wine. The bunches are carefully selected and destemmed by hand, so as to vinify only perfectly healthy grapes. The grapes are placed in terracotta dolium with a variable capacity ranging from 80 to 400 liters. Here spontaneous fermentation takes place using indigenous yeasts, which usually lasts two to three weeks. The dolium are then sealed and the wine remains in aging until the moment of bottling, which occurs without any filtration.
