Grapes: ZIBIBBO 100%
2,500 vines per hectare first planted between 1950 and 1970 in Bukkuram district, Pantelleria, on volcanic, terraced slopes, as low, free-standing bushes trained with the “alberello pantesco” system declared by the UNESCO World Heritage agricultural practice on November 26th 2014. The yields are of 25 hectoliters per hectare, hand-picked from mid August to the first week of September. 50% of the grapes are dried in the sunlight, for a minimum of three weeks, over suitable mats and delimited by thick walls made of volcanic stone. The remaining grapes mature on the plant until September. Once the fermentation has started, the grapes previously dried are added to the base wine and left macerating during about three months, until a balance between alcohol content and residual sugar is achieved. At least 30 months og aging in French oak barrels of 225 l and 6 months in stainless steel vats.