Founded by Nicoletta Pecorelli, originally from Sardinia, and Pantelleria native Francesco Ferreri on the beautiful volcanic island of Pantelleria where they are making terroir driven natural wine.
The varied volcanic soils create a mineral rich terroir from which wines of great personality are created. They Biodynamically farm 2 hectares of parcel specific expressions of Zibibbo, also known Moscato d’Alessandria, Pignatello and Catarratto. The tiny production is just 4000 bottles a year.
Several ancient method techniques are used to solve two of the main challenges of viticulture on the island, namely strong winds and water scarcity. With the inventive solution of Alberello Pantesco, they plant low density bush vines in a dug out hollow called a “conca”. This provides protection from the wind while collecting scarce water in the winter. They also plant a small number of vines against terraced walls which provide sun exposure and again protect from intense winds.
In the cantina, grapes are de-stemmed by hand, with the aid of a net, and pressed by foot, fermentation is spontaneous with only indigenous yeasts and without fining and filtration. The use of added sulphur is vintage & Cuvee specified. This is true natural winemaking.
Tanca Nica's wines are brimming with vitality and a sense of place that many wines fail to carry.