Bajola Mixed #3 Bottles
Bajola White N.M., Vermentino, Viognier, Malvasia delle Lipari, Incrocio Manzoni, Sauvignon Blanc
Destemmed but not crushed grapes in a concrete tank buried in the vineyard, fermentation with native yeasts. White flowers, yellow pulp fruit, hints of citrus and Mediterranean scrub. Sleek, fresh and mineral on the palate
Bajola In Tiano N.M., Vermentino, Viognier, Malvasia delle Lipari, Incrocio Manzoni, Sauvignon Blanc
Only 402 Bottles Produced with tiano, which is an earthenware container of about 200 litres in the shape of a barrique, this wine was created as a perpetual method elaboration of the classic Bajola. It macerates on the skins for about a month in the palmento and then transferred to the tiano where the new wine finds part (about 10%) of the wine from previous years. There is no topping up and so the wine matures in a partially oxidative environment for about a year before bottling. The tiano, therefore, is never emptied and preserves the history of vinification over time. Splendid nose of ripe and candied fruit, honey and freshly pollinated white flowers. Salty and with light vegetable notes. Fragrant puffs. Ripe, full-bodied on the palate. The tannin is barely perceptible. The robustness is balanced by the acidity, the taste is elegant and long.
Baro N.M. (Syracha Edition), Sirah
The grapes come from a Bio plot farmed by the Iacono cousins on another island. The grapes are destemmed and crushed in the tiano (an earthenware container in the shape and size of a marrique) which is then placed upright. Throughout fermentation and maceration until February, only punching down is carried out, directly in the closed tiano and never decanted, with no additions. At the end of February, the wine is drawn off and bottled without clarification or filtration. Notes of small red fruits, undergrowth and dark petal flowers, brackish. A biting wine, certainly, but also fresh and super-drinkable, elegant and savoury.
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Francesco Iacono founded Bajola in 2001, first practising organic viticulture, then turning decisively towards biodynamics. The company represents a break with Ischian tradition in that no native vines are used.
Bajola is a splendid reality of 3000 bottles per year that enhance a unique territory. Terraces and dry-stone walls for an integrated viticulture that becomes a real landscape.
At Bajola we use the ancient palmento where the destemmed grapes are placed in underground cement tanks at an uncontrolled temperature to macerate. This lasts a couple of weeks, after which the wine is racked off when the cap falls off. No sulphites are used during the vinification process.