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Tanca Nica Bianco Soki Soki 2023 750ml
Product price
$64.00
Description
Soki Soki represents Tanca Nica's largest production. It is sourced from 11 terraced parcels - tancas in Pantescan - within six contradas, all with differnt micro-climates and elevations, each averaging 30 ares. The vines are 80+ years old and trained in Alberello Pantesco, a system so unique it was given UNESCO World Heritage status!
In Pantescan dialect, "Soki Soki" is the name of the soils most typically found on the island: volcanic sands of pumice and lapilli. The term is an onomatopoeia of the sound made when walking on it.
Nicoletta used to hand paint each bottle with the name Soki Soki, but regular labels were incorporated as production grew.
After being harvested at the end of August, each of the 11 parcels is vinified individually. After destemming, various amounts of maceration takes place: one day to three weeks, depending on the phenolic maturation of the vintage. The juices ferment in a variety of stainless steel or ceramic tanks, demijohns as well as chestnut barrels before being blended together in February. 20mg/l of S02 is added at bottling, which occurs in Spring on a waxing moon.
-Louis/Dressner Selections
Product Details
| Category | Wine |
| Color | Orange |
| Country | Italy |
| Region | Sicily |
| Subregion | Pantelleria |
| Style | Natural |
| Varietal | Muscat de Alexandria |
| Producer | Tanca Nica |
| Vintage | 2023 |
| Size | 750 ml |
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Tanca Nica Bianco Terra Forte 2023 750ml
In Pantescan dialect, "Terra Forte" refers to soils that do not contain pumice, but rather very fine red sand, a breakdown of basalt and obsidian. This type of terroir is quite rare on Pantelleria. Only 1000 bottles are produced annually.
Terra Forte is a blend of two contradas of very old vines. Bonsulton was planted in 1930 and also produces Tanca Nica's passito in the best vintages. Scirafi was planted in 1948.
Nicoletta hand paints "Terra Forte" on each bottle.
Each of the two parcels is vinified individually. The grapes are harvested in the end of August and completely destemmed. The juice ferments on the skins for about ten days and ages in steel, fiberglass and chestnut barrels. S02 is added only during bottling (about 20 mg/L) which takes place in spring on a waning moon.
At a whopping 1000 bottles, the second largest production is a cuvée called "Terra Forte". Produced from two tancas of very old vines, here the Zibibbo grows on "terra forte" soils composed of sandy clay from degraded basalt and obsidian. The result is a much more powerful, structured expression of Zibibbo that, while keeping the grapes' trademark aromatic qualities, is more serious and age-worthy.
-Louis/Dressner Selections
$80.00