Insolia, Grecanico
Sicily, Italy

When the three friends and architects Giambattista Titta, Giusto Occhipinti and Rino Strano wanted to make wine in 1980, they did not know they made natural wines. By now they are probably one of the most famous Sicilian wineries and farm 30 hectares. According to them, initially their ignorance led them to make low-intervention wines. After a while, they realized they were onto something and transformed to biodynamic farming and are now making most of the wines in amphoras. They use clay amphoras as they can breathe similar to oak but do not give any taste to the wine.

The grapes for this wine grow on limestone with red clay on top which helps with freshness and balance. The grapes spend one weeks on their skins which results in that beautiful orange color. They are then aged for nine months in concrete vats and receive a little bit of sulfur before they are bottled and left for three months before they are released. The result is an exquisite wine with hints of dried apricot and some herbal notes. Orange wines are food wines, but I suggest you have it with lighter dishes like white pasta sauces or risotto.

This wine is part of
Volume 8: The Calling-it-quits Edition