The Serragghia farm was born in the late 90s, thanks to a real love at first sight of the founder, Gabrio Bini, for the island of Pantelleria. Gabrio, an architect of Florentine origin and Milanese by adoption, started the company with a production of capers, later opening up to a small production of wine. There are few hectares of vineyards, 6 in total of which 5 in production, all cultivated according to the traditional technique of the Alberello Pantesco, the only one able to withstand the strong winds of the island.

Gabrio immediately understood that the only possible path to follow was that of a “natural” production. Today, Gotto, the son, leads the company together with his father, remaining faithful to the philosophy of the early days. Neither sulfur nor copper is used in the vineyard, the only contribution to the land are two horses that during the winter are left free to roam among the vines, to fertilize and “prune” as they please.

The wines of Giotto and Gabrio Bini are the result of spontaneous fermentations that take place in Spanish amphorae buried in the tuff (the same ones used by Foradori) and of long macerations on their skins. Furthermore, no sulfur is added at any stage of the winemaking process. The wines age showing incredible longevity, leaving those who drink them speechless for the simply pure flavors. The arrow is the distinctive symbol of the labels affixed to the long and tapered bottles, which refer to a 1.80 meter sculpture designed by Gabrio and created by a Tuscan marble worker.

The Serragghia farm was born in the late 90s, thanks to a real love at first sight of the founder, Gabrio Bini, for the island of Pantelleria. Gabrio, an architect of Florentine origin and Milanese by adoption, started the company with a production of capers, later opening up to a small production of wine. There are few hectares of vineyards, 6 in total of which 5 in production, all cultivated according to the traditional technique of the Alberello Pantesco, the only one able to withstand the strong winds of the island.

Gabrio immediately understood that the only possible path to follow was that of a “natural” production. Today, Gotto, the son, leads the company together with his father, remaining faithful to the philosophy of the early days. Neither sulfur nor copper is used in the vineyard, the only contribution to the land are two horses that during the winter are left free to roam among the vines, to fertilize and “prune” as they please.

The wines of Giotto and Gabrio Bini are the result of spontaneous fermentations that take place in Spanish amphorae buried in the tuff (the same ones used by Foradori) and of long macerations on their skins. Furthermore, no sulfur is added at any stage of the winemaking process. The wines age showing incredible longevity, leaving those who drink them speechless for the simply pure flavors. The arrow is the distinctive symbol of the labels affixed to the long and tapered bottles, which refer to a 1.80 meter sculpture designed by Gabrio and created by a Tuscan marble worker.