Isola del Giglio is what ordinary people would probably call the Garden of Eden. At least outside the peak season. Its vegetation is deeply Mediterranean, it has a few charming bars and restaurants, is inhabited by exceptionally friendly locals, and surrounded by a crystalline sea.
As if that weren’t enough, it also boasts a terroir that seems predestined for full-bodied, complex, and mineral-driven wines. Ansonaco, in particular, thrives on the steep granite slopes that descend towards the sea. This white grape variety is harvested relatively late and is generally left on the skins for several days. At Milena Danei’s winery—she returned to her island after years on the mainland—this process lasts about five days, allowing the extraction of aromas and tannins from the grape skins. The wine then matures for nearly a year in stainless steel tanks before being bottled unfiltered and without fining.
The result is Mediterranean, warm, and inviting, with aromas reminiscent of chamomile, ripe yellow fruits, and maritime herbs.
Fact Sheet
- Grape variety: Ansonaco
- Vineyard: 50-year-old vines, terraced vineyards on granite soil
- Harvest: By hand
- Fermentation: Spontaneous | wild yeasts, approx. 5 days on the skins
- Aging: In stainless steel tanks
- Filtration: No
- SO₂: < 25mg/l
- Alcohol content: 13% vol.
- Closure: Natural cork
- Serving temperature: 10–12°C
- Peak drinking window: Now – 2030
- Bottle size and price per liter: 0.75 l (€41.12/l)
All winemakers listed at Vinonudo work in their vineyards using compost, organic fertilizers, and natural preparations, avoiding the use of herbicides, pesticides, and synthetic fertilizers.
