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To Sicily counting volcanic island (the ancient Cossyra) with 83 km² of land, which is about 100 kilometers southwest of Sicily and 6 kilometers east of Cape Bon Tunisia lies. It is famous for its capers, which thrive particularly well here. The Phoenicians allegedly brought the Zibibbo (here synonymous with Muscat d'Alexandrie ) to the island and dedicated the wine to her favorite goddess Tanit. This variety is still cultivated almost exclusively here today. Typical are strong alcoholic, sweet Passito wines one from sun-dried grapes. The first of this kind were produced from 1880 and won a medal at the 1900 World Exhibition in Paris.

It is subtropical, dry and hot climate before, which is reinforced by the hot Scirocco from the Sahara. In order to minimize the damage caused by severe wind erosion, there are small ones in the slopes terraced plots that are also protected by stone walls. The vines are planted in hollows ( Conca ) planted and raised in the Albarello system (sapling) 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 from the island were classified and all grouped under DOC Pantelleria.

All wines are made from the predominant Zibibo variety. Also for that Spriten Alcohol made from Liquoroso wines must come from this variety. The Bianco (also called Frizzante ) must contain at least 85% of it. The other wines are sparkling wines and fueled to 16% vol and more fortified wines ( Liquoroso ) that are 100% unmixed to be produced. In addition to the two main wines mentioned above, the Pantelleria Moscato Spumante , Pantelleria Moscato Dorato , Pantelleria Moscato Liquoroso , Pantelleria Passito Liquoroso and Pantelleria Zibibo Dolce . In addition, many IGP wines are still produced on the island. There are three well-known major producers Donnafugata, Florio and Pellegrino,

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