PRODUCTION AREA
Island of Pantelleria (South-Western Sicily).
SOILS AND CLIMATE
Altitude from 20 to 400 m a.s.l. (60-1,300 ft); complex orography, typically volcanic, with terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction, well-endowed with minerals. The climate is sunny, windy, and almost dry.
VINEYARD
The vines are cultivated, in hollows; the training method is the Pantellerian traditional low bush vine “alberello pantesco”; as a “creative and sustainable” agricultural practice, the “albarello pantesco” has been inscribed on the UNESCO list of the Intangible Cultural Heritage of Humanity. Planting
density from 2,500 plants per hectare (1,000 an acre), with yields of 4–5 tons per hectare (1,6-2 tons an acre). The age of the vines reaches up to 90 years and some plants, ungrafted, are centenary.
HARVEST
Manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest took place on the 4th and 5th of August only in the earliest plots of vineyards such as that one in the Punta Karace district; then, the harvest was from from the 16th of August to the 16th of September.
WINEMAKING AND AGING
Once the grapes reach the winery, they undergo further selection on a vibrating table before soft pressing. Fermentation
takes place in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are destemmed and selected by hand. During maceration, the dried grapes release their legacy of sweetness, freshness, and a very personal aroma. The vinification process (fermentation and maceration) lasts over 1 month. Aging takes place in stainless steel for 4 months and at least 10 months in bottle before being released.
AGING POTENTIAL
Over 20 years.
