About Hermia
- Style
- White
- Grape Varieties
- Viognier
- Price Range
- €33-45
- approx. ¥5,300-7,200 at reference retail, converted from EU market price
- Alcohol
- 13.5%
A Toscana IGT white named after Hermia, a Roman cellar slave who signed storage vessels (dolia) at the Roman villa of San Giovanni on Elba some 2,100 years ago. Viognier grapes undergo long skin-contact maceration in 800-liter terracotta amphorae before five months of bottle aging, reviving the ancient practice of fermenting and aging wine in clay.
A rare Viognier that trades New World lushness for ancient Roman texture — history you can taste.
New to wine?
A good entry point into skin-contact whites — Viognier's natural richness softens the amphora's textural edge.
Food Pairings
The textured, skin-contact style pairs well with richer seafood preparations, aged cheeses, and Mediterranean vegetable dishes.
When to drink it
Dinner parties, wine-and-history themed tastings, pairing with grilled octopus or aged pecorino
Terroir & Winemaking
Viognier fermented and macerated on skins for months in 800L Impruneta terracotta amphorae, then aged 5 months in bottle.
About the producer
Arrighi Vigne e OliviSea-aged Nesos revives Elba's ancient Greek winemaking tradition.Visit the producer page →Frequently Asked Questions
- Who was Hermia?
- Hermia was a Roman cellar slave at the villa of San Giovanni on Elba around 2,100 years ago, who stamped his name on storage vessels (dolia).
- How is Hermia made?
- Viognier grapes are macerated on their skins in 800-liter terracotta amphorae for months, then aged 5 months in bottle.
- What food pairs with Hermia?
- Richer seafood, aged cheeses, and Mediterranean vegetable dishes complement its textured, skin-contact character.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier