Vin de Table Rosato 2011

The Mediterranean islands of Italy, with their unique history and culture, offer a perfect example of an original wine heritage preserved and enhanced by winemakers who are both demanding and faithful to their tradition.

Sicily is particularly famous for the incomparable volcanic vineyards of Etna and its autochthonous Nerello, Carricante and Grecanico Dorato grapes, while Pantelleria, the small volcanic island next door, magnifies its Zibibbo grape. Sardinia, with a handful of emblematic winemakers, highlights its many traditional grape varieties that are too often forgotten. The terroirs and the winegrowers invite you to take a journey through the Mediterranean world and bear witness to the singularly lively and exciting character of Italian winegrowing.

Produced with Grecanico Dorato and Carricante, two typical Sicilian grape varieties. The grapes are pressed after a few days of skin contact, thereby capturing the full expression of its aromas.

Barbera, a red grape variety with a naturally high acidity, here yields a crisp wine from the 2017 harvest, produced from a long "infusion" (about 30 days).

Le Coste is an estate that is emblematic of the development and influence of natural wines in Italy. It was founded in 2004 by Gian-Marco Antonuzi and Clementine Bouveron in Gradoli, at the northern tip of Lazio on the border of Tuscany, on volcanic slopes overlooking Lake Bolsena. In the management of their vineyards, the winegrowers are determined to refuse monoculture, to defend biodiversity and respect for a rich environment, and to favor natural vinification without inputs or corrective interventions.

A unique terroir, located in the Chiusa Spagnolo area, a kind of volcanic rock amphitheater in the "contrada" Zottorinoto, with old vines of nerello mascalese frank of foot (planted around 1925).

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.

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

Un rouge pétillant de “méthode ancestrale” issu de lambrusco grasparossa avec un peu de malbo gentile. 15 mois en bouteille sur lies, puis dégorgé “à la volée”.