Bajola Mista #3 Bottiglie

Bajola Bianco N.M., Vermentino, Viognier, Malvasia delle Lipari, Incrocio Manzoni, Sauvignon Blanc

Grapes destemmed but not pressed in a concrete tank buried in the vineyard, fermentation with native yeasts. White flowers, yellow pulp fruit, citrus scents and Mediterranean scrub. Slender, fresh and mineral sip

Bajola In Tiano N.M., Vermentino, Viognier, Malvasia delle Lipari, Incrocio Manzoni, Sauvignon Blanc

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, 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.

Baro N.M. (Syracha Edition), Sirah

The grapes come from an organic plot raised by the Iacono cousins ​​on another island. The grapes are destemmed and pressed into the tiano (terracotta container in the shape and size of a marrique) which is then placed vertically. For the entire fermentation and maceration until February, only punching down is carried out, directly in the closed and never decanted vat, without additions. At the end of February, racking and bottling without fining or filtration.  Notes of small red fruits, undergrowth and dark, salty petaled flowers. A soft wine certainly, but also fresh and super drinkable, elegant and tasty

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.