Grape Variety
100% Zibibbo
Production
1,500 bottles
The Vineyard
Soil
The volcanic soil, generally soft, is poor in organic substances but distinguished by its richness in micro-elements.
Characteristics
Area:
1 Hectare
System:
Pantelleria bush-trained
Average Age:
90 years
Density:
2,500 plants per hectare
Yield:
15 quintals of grapes per hectare
Production Process
Cultivation
In the cultivation process, biodynamic farming methods are used, even though these are not officially certified. Our approach, essentially natural and sustainable, is characterized by the absence of synthetic fertilizers and chemicals. To ensure the vineyard develops in harmony with the surrounding environment, no treatments are applied.
Wine-making
The Joe Pesk process begins in the second decade of September when the grapes, having reached maturation, are ready to be harvested. After being selected and picked, the bunches are transported to the winery, then destemmed and pressed. Fermentation begins spontaneously with the help of indigenous yeasts. The maceration phase lasts for over 60 days, during which the skins gradually release their pigments and the characteristic aromas of Zibibbo into the wine. Throughout the entire process, no corrections or additives are made, preserving the authenticity and naturalness of the product.
Aging
Aging takes place in chestnut barrels and then in amphoras for a total period of about one year, after which Joe Pesk is bottled. The addition of sulfur dioxide is not foreseen, even in the final stage.
Recommended Pairings
Joe Pesk, with its intense notes of apricot and peach and its depth, pairs excellently with mature cheeses with intense flavors and spicy dishes.
Serving Temperature
13°C