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Pantelleria

To Sicily counted volcanic island (the ancient Cossyra) with 83 km ² land area, which is about 100 kilometers southwest of Sicily and 6 kilometers east of Cape Bon in Tunisia lies. It is famous for its capers that thrive here especially well. The Phoenicians allegedly brought the Zibibbo (here synonymous with Muscat d'Alexandrie ) on the island and dedicated the pressed wine of her favorite goddess Tanit. This variety is cultivated here almost exclusively today. Typical are high-alcohol, sweet Passito wines one from sun-dried grapes. The first of these types were produced from 1880 and won at the World Fair 1900 in Paris a medal.

There is subtropical, dry-hot climate which is reinforced by the hot Scirocco from the Sahara. In order to minimize the damage caused by the strong wind erosion, there are small, in the slopes terraced plots, which are also protected by stone walls. The vines are in soil troughs ( Conca ) and raised in the system Albarello (tree) without support. The DOC area covers the entire island. Originally, only the two wines Moscato di Pantelleria and Passito di Pantelleria had DOC status. In 2011, other wines of the island were classified and all summarized under DOC Pantelleria.

All wines are made from the prevailing Zibibo variety here. Also for the Spriten Alcohol produced by Liquoroso wines must come from this variety. The Bianco (also as Frizzante ) must contain at least 85% of it. The other wines are sparkling wines and at 16% vol and more fortified wines ( Liquoroso ), which are 100% unmixed to be produced. In addition to the two main wines mentioned above are the Pantelleria Moscato Spumante , Pantelleria Moscato Dorato , Pantelleria Moscato Liquoroso , Pantelleria Passito Liquoroso and Pantelleria Zibibo Dolce . In addition, many IGP wines are produced on the island. Three known big producers are Donnafugata, Florio and Pellegrino,

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