VALLE DEL MONASTERO
PANTELLERIA, SICILIA
VALLE DEL MONASTERO IS A PROJECT BY PAOLO VALENZA AND LORENZO RAFFAGLIO. BOTH HAVE DEDICATED THEIR PROFESSIONAL LIFE TO FOOD AND WINE AND JOINED FORCES FOR A PROJECT BASED IN THE REMOTE VOLCANIC LAND OF PANTELLERIA, A SMALL LAND THAT IS CULTURALLY AND POLITICALLY ITALIAN, BUT GEOGRAPHICALLY CLOSER TO AFRICA, OFF THE COAST OF TUNISIA.
THE ISLAND OF PANTELLERIA HAS AN ANCIENT TRADITION OF WINEMAKING AND FERTILE VOLCANIC SOILS THAT ARE GOOD FOR AGRICULTURE. PAOLO AND LORENZO’S HAVE BUILT THEIR WINERY IN A FORMER MONASTERY, WHICH GIVES THE NAME TO THE VALLEY (VALLE DEL MONASTERO) AND IN TURN TO THEIR WINERY, LOCATED IN THE MIDST OF THEIR VINES IN THE CALDERA OF A VULCANO, A LARGE CAULDRON-LIKE HOLLOW THAT FORMS SHORTLY AFTER THE EMPTYING OF A MAGMA CHAMBER IN A VOLCANIC ERUPTION.
SINCE 2024 VALLE DEL MONASTERO TEND TO THEIR OWN FRUIT, VINIFY AND BOTTLE ON SITE FOUR WINES: A RED, A ROSÉ, A WHITE AND A PASSITO. THE VINES, WHICH SPREAD OVER THREE HECTARES ARE ON PUMICE (ONE HECTARE) AND CLAY/SAND (2 HECTARES). THE OLDEST PLAN ARE FROM 1959, WHILE THE YOUNGEST WERE PLANTED IN 1997. THE AGRICULTURE IS ORGANIC AND PERFORMED BY HAND.
SOTTOCOSTA 2025
GRAPES: ZIBIBBO
STYLE: BIANCO
SOIL: SAND/CLAY
VINIFICATION: CRUSHING AND BRIEF MACERATION OF THE GRAPES (MAXIMUM48 HOURS) SPONTANEOUS MACERATION, AND AGING IN STEEL TANKS FOR APPROXIAMTELY 7 MOTNHS, WITH CONTINUOUS BATTONAGE
VARA 2025
GRAPES: NERELLO MASCALESE, GRENACHE
STYLE: ROSATO
SOIL: SAND/CLAY
VINIFICATION: DIRECT WHOLE-CLUSTER PRESSING OF NERELLO MASCALESE GRAPES; CRUSHING AND 10-DAY SEMI CARBONIC MACERATION OF GRENACHE GRAPES. SPONTANEOUS FERMENTATION AND AGING IN STAINLESS STEEL FOR APPROXIMATELY 7 MONTHS
TARTISA 2025
GRAPES: SYRAH, GRENACHE
STYLE: ROSSO
SOIL: SAND/CLAY
VINIFICATION: CRUSHING AND SEMI-CARBONIC MACERATION OF THE SYRAH AND GRENACHE GRAPES (10 DAYS). SPONTANEOUS MACERATION, AND AGING IN STEEL TANKS FOR APPROXIAMTELY 7 MOTNHS.
TEMPRA 2023
GRAPES: ZIBIBBO
STYLE: PASSITO
SOIL: SAND/CLAY
VINIFICATION: CRUSHING OF FRESH AND PARTIALLY DRIED GRAPES TO PREPARE THE WINE BASE. MACERATION AND SPONTANEOUS FERMENTATION IN STEEL TANKS. ADDITION OF FULLY DRIED GRAPES (40% BY WEIGHT), LEFT TO MACERATE IN THE WINE FOR APPROXIMATELY THREE MONTHS. AGING FOR 24 MONTHS IN STEEL TANKS.

