Zibibbo from Pantelleria

Zibibbo di Pantelleria, also known as Moscato d’Alessandria, is much more than just a grape: it is a cultural, agricultural, and landscape heritage unique in the world. On this volcanic island suspended between Sicily and Africa, Zibibbo grows thanks to heroic techniques handed down for centuries, shaping an extraordinary agricultural landscape, now recognized as a UNESCO World Heritage Site for its universal value.

An ancient grape variety, originating from the Mediterranean

Zibibbo has a history stretching back thousands of years. Probably introduced by the Phoenicians, it found an ideal environment in Pantelleria: mineral-rich volcanic soil, constant winds, and a warm microclimate tempered by the sea. Here, the farmers of Pantelleria, with ingenuity and patience, have created a cultivation method that can withstand the island’s harsh conditions.

Heroic cultivation in basins and dry stone walls

Zibibbo grapes from Pantelleria are grown on small trees planted in small hollows dug into the ground to protect the plants from the wind. The dry stone walls that dot the island retain the soil and promote drainage, offering a virtuous example of sustainable agriculture.

This practice, still carried out entirely by hand today, is a rare example of an “agricultural technique” recognized by UNESCO as intangible cultural heritage.

The taste of sunshine: passito, muscat, and dry wines

Zibibbo grapes produce unique, intense, and aromatic wines:

• Passito di Pantelleria DOC: the most famous, made from grapes dried naturally in the sun; it has aromas of apricot, dates, candied orange, and spices.
• Moscato di Pantelleria DOC: sweet and enveloping, perfect as a meditation wine.
• Dry Zibibbo: a modern interpretation offering freshness and Mediterranean notes, ideal with fish, capers, and Pantelleria dishes.

Every sip encapsulates the power of the volcano, the salt of the sea, and the sweetness of the island’s sun.