Joaquin - Dall'Isola Campania Bianco produced on the island of Capri in only 2,000 bottles, with a late harvest.

Joaquin – Dall’Isola Campania Bianco – 2020

Certainly one of the tastiest and most compelling whites in Southern Italy, coming from one of the most magical places in the world: the island of Capri. After the purchase and restoration of some vineyards in 2009 in the coastal and inland part of Anacapri rich in sands, the decision was made to produce this unique and special wine for the first time. Production of 2500 bottles, a blend of Falanghina, Greco, Biancolella and Ciunchesa harvested late after 30 days, so as to have good concentration of aromas, are vinified in steel tanks and then aged in them for a few months. A sensational bottle, fruity and citrus scents with hints of iodine, the palate is rich and savory in a balance of superb freshness and acidity.

  • Producer: Joaquin
  • Name: Dall’Isola Bianco Campania
  • Grape Variety:Falanghina, Greco, Biancolella, Ciunchesa
  • Vintage: 2020
  • Alcohol Content: 12%
  • Bottle Size: 750ml
  • Production: 2500 bottles

Productive Notes: vinification in steel tanks.

Wine naturally contains solphites

52,00€

1 in stock

Description

If we are talking about Joaquin, we are talking about a young winery, established in 2006 in Montefalcione in the heart of Irpinia in Campania by Raffaele Pagano supported by his two oenologists Sergio Romano and Maurizio de Simone. In just 5 hectares he has focused on local viticulture, as did his father, in which he grows native varieties such as Fiano, Greco di Tufo and Aglianico (the grapes for the territory’s three most important DOCGs) distributed in the areas of Rogliano di Lapio and Paternopoli. Favorable natural conditions with Mediterranean climates and volcanic soils have allowed masterful quality: the survival of centuries-old free-range vines with low yields, a preserved ecosystem and a variety of highly territorial wines. A very small production, also increased over the years by major ideological investments such as practicing Organic viticulture, expanding and recovering vineyards from unlikely places like the island of Capri. They practice minimal cellar work where they seek the maximum extraction of the peculiarities of each grape, aging in steel for the whites while tonneaux and barriques for the reds all without ever abandoning the ancient traditions. A story theirs has just begun.

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