Bajola In Tiano N.M.

Manufacturer: Bajola

In Tiano

️ Forio d’Ischia, Campania

Bajola

Vermentino, Malvasia delle Lipari, Viognier, Sauvignon and Incrocio Manzoni

N.M.

️  14%

Vino Orange

Only 402 Bottles Produced with tiano, which is a terracotta container of approximately 200 liters in the shape of a barrique and this wine was born as an elaboration with the perpetual method of the classic Bajola. It macerates on the skins for about a month in the millstone and then transferred to the tiano where the new wine finds part (about 10%) of the wine from previous years. There are no top-ups and therefore the wine ages in a partially oxidative environment for about a year before bottling. The tiano, therefore, is never emptied and preserves the history of winemaking over time.

Splendid nose of ripe and candied fruit, apricot and peach, honey, freshly pollinated white flowers. Salty and with light vegetal notes. Fragrant puffs.

Ripe, full-bodied taste. The tannin is barely perceptible. The robustness is balanced by acidity, the sip is elegant and long.

Serving temperature 16°

Baked Salmon, Moscardini with sauce

Mystical and Deep Wine

Forio of Ischia

Francesco Iacono founded Bajola in 2001, initially practicing organic viticulture, then turning decisively towards biodynamic. The company represents a break with the Ischia tradition as native vines are not used.

Bajola is a splendid reality with 3000 bottles per year which enhances an out of the ordinary, unique territory. Terraces and dry stone walls for integrated viticulture, which becomes a real landscape.

In Bajola the ancient millstone is used where the destemmed grapes are placed in underground cement tanks at an uncontrolled temperature to macerate. This lasts a couple of weeks, then the wine is drawn off when the hat drops. No sulphites are used during the winemaking process.