VINEYARD | The proprietary vineyards, planted in 2013, cover approximately 2 hectares, out of a total area of the island of just 189 hectares. The soils are barren, of volcanic origin, fine and prone to erosion, the two plots in the central part of the island, approximately 50 metres above sea level. Here we find rows of Greco, Fiano and Falanghina grapes, trained on the Guyot system and facing south. For the first time, with the 2022 harvest, the grapes were vinified in the newly owned cellar, for a closed-cycle cellar. The Pandataria grapes, an almost equal blend of the three varieties, undergo vinification and maturation in steel for about 6 months, and then rest for at least 3 months in the bottle before being marketed.
PERSON | The name of the winery, Candidaterra, is a direct homage to the Patron Saint of Ventotene, the feast of Santa Candida (September 10-20) represents the event of the year on the island, with the spectacular lighting of hot air balloons. The protagonists are the Sportiello brothers, Luigi and Ercolino, who thanks to the intuition of oenologist Vincenzo Mercurio, gave impetus to the viticultural vocation of this tiny island in the Tyrrhenian Sea. "Ventotene, so small and so simple, always knows how to surprise you. It offers a storm of information, accents, nationalities, energies and people who pass by leaving a residue in the words, in the kitchen: the story of the Mediterranean. We wanted to make a wine that embodies these things, the fruit of two young men who return to the land, marrying their father's wishes," Vincenzo tells us. Only two wines are produced, a sparkling wine made from Fiano grapes and the Pandataria: artisan numbers and family character.
WINE | Pandataria was the ancient name of the island of Ventotene at the time of the Greeks and Romans, the literal translation is "distributor of all things good", due to its fertility. Today, in addition to wine, the excellent lentils and apricots are worth mentioning. Let's go into the glass. Immediately comes a whiff of wild herbs, fennel, then more delicate tones of peach and white melon. The mouthfeel is creamy, caressing, the texture features a very original and multifaceted rhythmic and undulating progression. The salinity is almost sharp, driven by tones of anise, raw almonds and white pepper. Slow, continuous and very articulated finish. It is precisely its undulating gait and cadence that's so striking, down to the last drop in the glass. The aromas stop, start again and it's hard not to think about the motion of the waves.
