Bajola in Tiano

The hand-harvested grapes are destemmed directly in the vineyard on the palmento, an underground concrete tank for the vinification of the grapes (an ancient technique born in Greece and spread throughout the Mediterranean); fermentation occurs spontaneously on the skins without temperature control and without the addition of sulphites; when the cap begins to immerse, a delestage is carried out and the wine is decanted into the tiano (terracotta container of the same shape and size as the barrique); the tiano is never completely filled, to allow contact between the wine surface and air, nor is it ever completely emptied, always leaving 10% in the barrel, a memory of previous vintages. Bottled without filtration or clarification.

Orange colour; intense and complex nose, of citrus fruits, resin, apricot and aromatic herbs, with saline and iodine notes; sip of great character, fresh and deep, with soft tannins and long persistence.

Seafood soups, grilled shellfish, spicy vegetarian dishes, grilled white meats.