Amphoreus Bianco

Produced with a majority of old vines of Nerello Mascalese, complemented by other grape varieties (red and white), from different parcels.

Made from catarratto (macerated for 30 days) and grillo (macerated for 8 days), a natural sparkling wine vinified in concrete vats and then refermented in the bottle by adding fresh juice. Unfiltered, not disgorged.

A "Reserve" cuvée made from a selection of Procanico grapes, a local variety of Trebbiano from nearby Tuscany.

Nerello Mascalese from the Campo Re "contrada", a north-facing vineyard that sits at 730m altitude. Destemmed then macerated for 50 days, and matured for 18 months in vats before bottling.

From a single parcel of old vines of Monica and Carignan (plus a few other varieties) on schist soils, one of Panevino's finest bottlings.

Trebbiano, not specifically Sicilian, benefits here from a beautiful high altitude terroir and even more so from the demands of a winemaker in strong empathy with his land: healthy harvest, vinification in stainless steel vats with a 2-day maceration with the skins, maturing in stainless steel vats and barrels.

Le sangiovese, cépage rouge emblématique de la Toscane, est ici associé à 5 % de merlot.

Issues du terroir pentu de la Vigna San Gallo, au sol de nature calcaire et exposée Sud, les vieilles vignes de glera (90 %) sont ici accompagnées de variétés autochtones (bianchetta, verdiso).