Serragghia Passito di Pantelleria

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In the glass

Aroma: wild dried apricot, volcanic mineral, beeswax, Mediterranean herbs

Palate: concentrated dried fruit, volcanic mineral, fig, wild honey

Gabrio Bini's Serragghia is the natural passito of Pantelleria: zero-sulphur, zero additions, biodynamic Zibibbo on volcanic pumice soils producing a wine of wild, unpredictable character and pronounced mineral depth. Small allocations distributed largely through specialist natural-wine importers.

What it pairs with

• Contemplative solo tasting Serragghia's wild variability and mineral depth reward solo contemplation without distraction.
• Pantelleria olive bruschetta with caper salt The wine's volcanic mineral and wild herb notes bridge the island's most authentic bread snack.
• Aged Comté 24 months The wine's extreme concentration and mineral depth need the most complex aged cheese as a counterpart.More wines for aged hard cheese →

With cheese

Ricotta Infornata Our pick Baked ricotta is salted and finished with a thin browned skin. The apricot and honey of a sun-dried passito from Pantelleria or the Aeolian islands set sweet against salty, the way a dessert wine meets a blue cheese.

How to serve Serragghia Passito di Pantelleria

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a small dessert-wine glass (3-5oz pour): the bowl shape rewards the wine's structure.
4. Pair with. Contemplative solo tasting, Pantelleria olive bruschetta with caper salt, Aged Comté 24 months. Match the wine's structure to the dish's fat and salt.

History

Gabrio Bini produces Serragghia from old Zibibbo vines in the Contrada Khamma on Pantelleria using no sulphur, no additions and biodynamic farming in the alberello pantesco system. The wine is made in tiny quantities and distributed almost exclusively through natural wine specialist importers. It has cult status in the natural wine world far exceeding its production volume.

1. 2004First Serragghia Passito di Pantelleria vintage by Gabrio Bini

Facts

Producer

Serragghia (Pantelleria) · visiting guide

Grapes

Zibibbo

Classification

Passito di Pantelleria DOC

Oak

No oak; no additions; no sulphur; traditional alberello pantesco sun-drying

ABV

14.5%

Price

€50-90 at retail

Drinking window

5-20 from vintage

First vintage

2004

Biodynamic

Biodynamic Practicing

Organic

ORGANIC CERTIFIED

Frequently asked about Serragghia Passito di Pantelleria

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