100% Zibibbo di Pizzo, a variety introduced to the area by the Phoenicians, and one that would be in danger of extinction if not for stewards such as Giovanni Benevenuto whose efforts keep it alive.  Giovanni has even gone as far as to develop a community of other small, local, traditional producers of Zibibio di Pizzo in the area to form a Slow Food Presidium to preserve and give merit to this variety dear to their history.

Near the seaside town of Pizzo on the Tyrrhenian coast of Calabria, Italy.  

A desire to give life and longevity to the varieties, land, and winemaking traditions of a family line.

2019

A mid-September harvest, destemming, gentle pressing, and cold fermentation using native yeasts. Aged on its lees in stainless steel tanks for about 6 months.