Azienda Agricola Sofia

Sicily, Italy

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Short Summary

After more than a decade in the cellar of Vini Franchetti’s Passopisciaro, Carmelo Sofia and his sister, Valentina, began to bottle wine from the organic-certified vineyards owned by their father, Giocchino. Harvested from the north side of Etna in the Contradas Passopisciaro and Torreguarino, their entry-level red, “Giocchino,” is a light-colored, fresh, and fun Nerello Mascalese grown on volcanic soil from Passopisciaro and 10-15% on the siliceous clay soils from Torreguarino. The other imported Etna Rosso, grown exclusively in Passopisciaro, “Piano dei Daini,” is a more substantial Nerello Mascalese with deep volcanic textures and lifted aromas.

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Azienda Agricola Sofia - 2024 Terre Siciliane Bianco ‘Gioacchino’

Price: $30.00
Size: 750ml
Availability: 

24+ in stock

Type of Wine: White
Grape(s): 95% Carricante, 5% Catarratto, Minnella and Inzolia
Style: Mineral
SKU: ASBLVG24 Category: Tags: , , Click to see what states we ship to
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GROWER OVERVIEW

After more than a decade in the cellar of Vini Franchetti’s Passopisciaro, Carmelo Sofia and his sister, Valentina, began to bottle wine from the organic-certified vineyards owned by their father, Giocchino. Harvested from the north side of Etna in the Contradas Passopisciaro and Torreguarino, their entry-level red, “Giocchino,” is a light-colored, fresh, and fun Nerello Mascalese grown on volcanic soil from Passopisciaro and 10-15% on the siliceous clay soils from Torreguarino. The other imported Etna Rosso, grown exclusively in Passopisciaro, “Piano dei Daini,” is a more substantial Nerello Mascalese with deep volcanic textures and lifted aromas.

VINEYARD DETAILS

Gioacchino Bianco is harvested from two different plots and is composed of 95% Carricante and 5% mixed Catarratto, Minnella and Inzolia from vines planted in 2020, together with a small portion from 80–90-year-old vines. The vineyards lie on two north-exposed, flat to moderately steep terraces at 650–700 meters of altitude on volcanic bedrock with shallow to deep alluvial volcanic gravel, sand and clay topsoil.

CELLAR NOTES

The grapes are destemmed before 48 hours of skin maceration and then pressed. Fermentation occurs spontaneously with indigenous yeast at a maximum temperature of 25 °C, followed by eight months of aging in 4,000-liter stainless steel tanks. The wine undergoes full malolactic fermentation and is bottled unfiltered. A small dose of sulfites are added at crush and then again after malolactic and finally before bottling.

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