Grape Variety
Zibibbo and Catarratto from the 2020-2021-2022 vintages
Production
1,000 bottles
The Vineyard
Soil
The volcanic soil, which is generally loose, is poor in organic substances but stands out for its richness in microelements. The medium-textured alluvial soil of Catarratto is well endowed with microelements.
Characteristics
Area:
5 Hectare (Zibibbo), 1.5 Hectare (Catarratto)
System:
Pantelleria tree (Zibibbo)
Average Age:
60 years (Zibibbo), 20 years (Catarratto)
Density:
2,500 (Zibibbo), 3,900 (Catarratto)
Yield:
30 quintals of grapes (Zibibbo), 40 quintals of grapes (Catarratto)
Production Process
Cultivation
In the cultivation process, methodologies related to biodynamic agriculture are used, although these are not officially certified. Our approach, essentially natural and sustainable, is distinguished by the absence of the use of chemical fertilizers and synthetic products. In order for the vineyard to develop in harmony with the surrounding environment, no treatment is carried out.
Vinification
The production of Fantastico begins in the first weeks of September when the Zibibbo and Catarratto grapes, once ripe, are ready to be harvested. After being selected and cut, the bunches are transported to the cellar, then destemmed and pressed. Fermentation begins spontaneously by indigenous yeasts. The maceration-fermentation phase lasts for a period of about 20 days, during which the skins gradually release their pigments and characteristic aromas into the wine. During the entire process, no corrections or additions of additives are made, thus maintaining the authenticity and naturalness of the product intact.
Aging
The refinement takes place partly in steel silos and partly in chestnut barrels. In both cases the wine rests for at least 2 years, after which it is sent for bottling. The addition of sulfur is not foreseen even in this last phase.
Recommended Pairings
Fantastic, with its floral and fruity scents, contrasted by a strong minerality, it goes very well with aperitifs based on molluscs and crustaceans; fish dishes, fresh cheeses and Mediterranean dishes.
Serving Temperature
12-14 C°