Gabrio Bini used to work as an architect in Milan before he and his wife Geneviève bought their place in the tiny volcanic island of Pantelleria, outside Sicily, in 1994. He started with one hectare of vines and capers, focusing on the capers at first and then turning to the Pantellerian native vines pignatello, catarratto and zibibo.

Bini did a lot of research before he started making wines. He looked for a professor in Milan's agriculture school for advice on viniculture, which was very useful for him. Then he researched winemaking in Georgia, the way that wine was born made in amphoras. He started his research in 1995 with the first harvest and production taking place only in 2005. That is 10 years of learning and studying how to make wines and the result is really unique wines.

According to Bini (and we couldn’t agree more) making natural wines is taking risks. Whoever makes conventional wines today does not know how to make wines. When you use that many chemicals it is easy, anyone can do it. No risk-taking at all.

Bini's wines all undergo a long maceration on the skins and are kept in terracotta amphoras buried in the vineyard.

Bini bought a nearby area where the vines are around 100 to 120 years old. Usually people would take these vines away to plant new ones cause of the low yield, but Bini keeps it as the quality is fantastic. From these vines he makes the Heritage with only 600 bottles per year and Reserva with 300 bottles per year.

Gabrio Bini wines are a unique, wild and pure experience in the glass.