OUR CELLAR
Zibibbo, also known as Moscato di Pantelleria, is a prized grape variety characterized by large, rounded berries
yellowish-green in color, with a firm, thick skin. Since November 24, 2014, the cultivation of Zibibbo bush vines
has been considered intangible and cultural and has been included in the prestigious UNESCO list of blessed heritage. This is a prestigious
recognition for Pantelleria and for Italy as a whole. For the first time, a cultural custom – by virtue of its characteristics –
has been recognized as a cultivation model to be safeguarded and promoted for its historical, cultural, and identity-building value.
The drying process for the grapes of the Oro di Pantelleria passito is traditional.
THE LABELS
NESOS, PASSITO OF PANTELLERIA
Grapes: Zibibbo (Moscato di Alessandria), carefully dried
Production Area: Pantelleria
Soil Composition: Volcanic, sandy alluvial soil with pumice
Vinification: Manual harvesting of the grapes into crates and drying of some of them on reed mats.
Long maceration of the grapes in the must, pressing and very slow fermentation
during which the raisins are added several times.
Color: Golden yellow with amber reflections
Aroma: Characteristic of dried grapes, ripe and candied fruit
Taste: Sweet and aromatic with an almond aftertaste
ANEMOS, MOSCATO OF PANTELLERIA
Grapes: Zibibbo (Moscato di Alessandria), carefully dried
Production Area: Pantelleria
Soil Composition: Volcanic, sandy alluvial soil with pumice
Vinification: Manual harvest of the grapes in crates, destemming, temperature-controlled maceration
at 20°C for 24 to 72 hours, pressing, fermentation of the clean must
Color: Straw yellow with golden reflections
Nose: Vinous with a characteristic Zibibbo grape aroma, aromatic and persistent
Taste: Aromatic with an almond aftertaste, enveloping and persistent
KAZZE, PANTELLERIA WHITE
Grapes: Zibibbo (Moscato di Alessandria)
Production Area: Pantelleria
Soil Composition: Volcanic, sandy alluvial soil with pumice
Vinification: Manual harvest of the grapes in crates, destemming, temperature-controlled maceration
at 20°C for 24 to 72 hours, pressing, fermentation of the clean must
Color: Straw yellow with golden reflections
Nose: Vinous with the characteristic aroma of Zibibbo grapes, aromatic and persistent
Taste: Aromatic with an almond aftertaste, enveloping and persistent
TERRA NERA, RED TABLE WINE
Grapes: Native Sicilian
Production Area: Pantelleria and Sicily
Soil Composition: Volcanic and calcareous
Vinification: In contact with the skins for 15-20 days in temperature-controlled steel silos
Color: Intense red
Aroma: Pronounced and persistent
Taste: Dry, appropriately tannic, fine
IL BARONE, SPARKLING MOSCATO
Grapes: Zibibbo (Moscato di Alessandria)
Production Area: Pantelleria
Soil Composition: Volcanic, sandy alluvial soil with pumice
Vinification: Manual harvest of the grapes in crates, destemming, temperature-controlled maceration
at 20°C for 24 to 72 hours, soft pressing and initial fermentation in steel silos.
The wine then goes into an autoclave. Second fermentation: secondary fermentation in an autoclave.
Aroma: Characteristic of Zibibbo grapes, Mediterranean flowers, citrus, with notes of white peach and sage.
Taste: Sweet, aromatic, savory with a full and persistent aftertaste and a pleasant finish of grilled bread.
