The Bianco dall'Isola di Joaquin is born from an interesting project of recovery of old varieties and small vineyards on the island of Capri: old plants on the steep and sandy slopes of Anacapri with Greco, Falanghina, Biancolella, and Ciunchesa. The grapes are harvested late, in October, and left to wither in the cellar for about a month, then vinified in steel at controlled temperature. The wine also briefly matures in steel before being bottled.

BIANCO DALL'ISOLA JOAQUIN: TASTING

The Bianco dall'Isola di Joaquin appears golden and brilliant. On the nose, it throws back to its island of origin: cedar, ash, jasmine, sea breezes, summer fruits, hints of honey, and aromatic herbs. On the palate, it is focused on the fruit, with a great balance of freshness and minerality; the finish is slightly herbaceous with almond notes, reminiscent of the island's Mediterranean scrub. The Bianco dall'Isola di Joaquin pairs well with local dishes, such as squid and potatoes or Caprese ravioli, but also brings great satisfaction with raw and smoked seafood.