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Essentials
Region
Italy
Appellation
N/A
Grapes
N/A
Soil
Volcanic soil
Facts
ABV
N/A
Residual Sugar
N/A
Sulfite Level
N/A
Total Acidity
N/A
Production (Bottles)
4000 bottles
The vineyard
Pantelleria
Age of the wines
15
Altitude
N/A
Size
1.5
The cellar
Vessel
Stainless
Elevage
N/A
Soil: Volcanic, low organic matter, rich in micronutrients, terraced landscape. Size of the vineyard: 1.5 hectars Vine training system: Guyot Average age of the vines: 15 years Density per hectar: 3.900 Yield per hectar: 40 quintals Viticulture: “More than Organic”, with the use of some biodynamic techniques. No chemical fertilizers and synthetic products are used during cultivation. Most years the vineyard is left untouched. Vinification: The processing generally begins in the second ten days of September when the grapes that have reached the desired ripeness are harvested. Grapes are de-stemmed then crushed and pressed . The fermentation takes place spontaneously from the indigenous yeasts present in the skins, inside steel tanks. Skins are left for the whole fermentation process. This process lasts for approximately ten or more days. During processing there is no correction or addition of other substances, not even sulfur dioxide. The wine is unfined and unfiltered. Aging/elevage: The aging is carried out in steel silos for about 6 months then it is bottled and refined for at least 60 days. Wine pairing: The “Lustro’” pairs well with appetizers in general, especially vegetables and fish. Drinking temperature: Serve chilled (52 ºF)
Soil: Volcanic, low organic matter, rich in micronutrients, terraced landscape. Size of the vineyard: 1.5 hectars Vine training system: Guyot Average age of the vines: 15 years Density per hectar: 3.900 Yield per hectar: 40 quintals Viticulture: “More than Organic”, with the use of some biodynamic techniques. No chemical fertilizers and synthetic products are used during cultivation. Most years the vineyard is left untouched. Vinification: The processing generally begins in the second ten days of September when the grapes that have reached the desired ripeness are harvested. Grapes are de-stemmed then crushed and pressed . The fermentation takes place spontaneously from the indigenous yeasts present in the skins, inside steel tanks. Skins are left for the whole fermentation process. This process lasts for approximately ten or more days. During processing there is no correction or addition of other substances, not even sulfur dioxide. The wine is unfined and unfiltered. Aging/elevage: The aging is carried out in steel silos for about 6 months then it is bottled and refined for at least 60 days. Wine pairing: The “Lustro’” pairs well with appetizers in general, especially vegetables and fish. Drinking temperature: Serve chilled (52 ºF)
About Abbazia San Giorgio
Battista Belvisi has always worked with wine He started his career at a young age making traditional passito and Pantelleria wines with his father and grandfather . He went to college in Palermo studying agriculture and there he met his wife Pina . Unlike most of his contemporaries who fled Pantelleria if they were able to go to a university , Battista’s father convinced him to come back to the island to see if he could put his knowledge to work locally . He decided to follow his father’s advice and came back to do a number of agrarian jobs . After a few years he was involved with wine and worked for 3 years as a consultant for Abraxas , an established mid-size (26ha) winery in Pantelleria ...