Philia Winery
VULCANUS
THE TERROIR
A Volcanic Cradle
Located at an altitude of 650 meters, the vineyard sits within
a high plateau formed by ancient volcanic activity.
This unique ravine, rich in Quartz and Basalt, imparts a distinct "smoky energy" to the grapes.
The combination of high altitude and volcanic subsoil creates
a microclimate where the Muscat loses its typical sweetness and gains a savoury, mineral depth.
THE VINIFICATION
With exactly 7 days of skin contact, Vulcanus captures
the aromatic complexity of
an orange wine while maintaining a vibrant, drinkable freshness.
The maturation process is a study in balance
Aged in a combination of Oak Barrels and Amphorae, allowing the wine to breathe
and integrate its structural tannins.
The floral character of
Muscat is elevated
by notes of dried apricots, woodsmoke, and wet stone.
Vulcanus is the savoury, mineral imprint of the island’s ancient fire, captured in a bright amber glass
Tech Specs
Variety | Muscat Blanc à Petits Grains (100 %)
Terroir | Blend of 3 Vineyards:
Schist, Crystalline Gneiss & Volcanic
Maceration 7 Days on Skins (Free-run juice only)
Vessel | Fermented & Aged in Concrete Eggs & Amphora
Farming | Zero-Zero: Nettle Tea & Zeolite treatments
Harvest | Manual, late August
Profile | Holographic, Saline, Crystalline, Complex |
Alcohol: 13.5% vol Acidity: 7.9 g/l Residual Sugar <1.0 g/l
pH 3.15 Total SO2 <10 mg/l"
Chef’s Pairing
Vulcanus is designed for dishes that
demand both structure and finesse.
Signature Pairing: Fatty Tuna fillet
resting on a bed of "soil" made from dehydrated black olives, served
with yellow tomato fillet infused with green peach juice.
The dish is finished with crispy shrimp shells grilled over charcoal for a smoky touch and fresh chervil.
The richness of the tuna is sliced through by the wine's crystalline acidity, while the saline umami of the olives and the charred intensity of the shrimp shells echo the mineral, volcanic footprint of the soil