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Essentials
Region
Italy > Sicily
Appellation
IGT Sicilia
Grapes
Zibibbo
Soil
volcanic soil
Facts
Native yeast, Minimal SO2, Unfiltered, Unfined, Hand harvest, Practicing biodynamic, Practicing organic
ABV
12 %
Residual Sugar
N/A
Sulfite Level
N/A
Total Acidity
N/A
Production (Bottles)
8000 bottles
The vineyard
Age of the wines
60 years
Altitude
N/A
Size
N/A
The cellar
Maceration: 30 days on the skins
Vessel
stainless, chestnut, Stainless, Chestnut
Elevage
Elevage: 8 months in Steel / 3 months in spent chestnut barrels
Wine: Maceration wine (skin fermented aka orange wine). White Wine IGP Terre di Sicilia. Grape: Zibibbo (100%) Alcohol: 13 % Vol. Production: 8.000 bottles (750 cl e) Soil: Volcanic, low organic matter, rich in micronutrients, terraced landscape. Size of the Vineyard: 4.5 hectars Vine training system: Alberello Vine of Pantelleria, recently inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. Average age of the vines: 60 years Density per hectar: 2,500 Yield: 30 quintals per hectar 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. Non certified. Vinification: The Production of the “Orange” starts at the beginning of September, with the harvest of the first optimally ripe grapes. The grapes are taken off the stem and pressed. Fermentation is carried out in stainless steel tanks, with the skin present during the whole process, using only the indigenous yeasts present in the skins of the grapes. This process lasts for approximately fifteen days. During this time, the skins slowly release the color and aroma of the Zibibbo. This process occurs naturally, without any additives nor sulfites. The wine is unfined and unfiltered. Aging / elevage: The aging process lasts six months in stainless steel silos. The Orange is then bottled. Wine pairing ideas: The “Orange” pairs very well with crustacean based appetizers and fish dishes. It is also well matched with white meat based dishes. Drinking temperature: Serve chilled (50-53 ºF)
Wine: Maceration wine (skin fermented aka orange wine). White Wine IGP Terre di Sicilia. Grape: Zibibbo (100%) Alcohol: 13 % Vol. Production: 8.000 bottles (750 cl e) Soil: Volcanic, low organic matter, rich in micronutrients, terraced landscape. Size of the Vineyard: 4.5 hectars Vine training system: Alberello Vine of Pantelleria, recently inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. Average age of the vines: 60 years Density per hectar: 2,500 Yield: 30 quintals per hectar 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. Non certified. Vinification: The Production of the “Orange” starts at the beginning of September, with the harvest of the first optimally ripe grapes. The grapes are taken off the stem and pressed. Fermentation is carried out in stainless steel tanks, with the skin present during the whole process, using only the indigenous yeasts present in the skins of the grapes. This process lasts for approximately fifteen days. During this time, the skins slowly release the color and aroma of the Zibibbo. This process occurs naturally, without any additives nor sulfites. The wine is unfined and unfiltered. Aging / elevage: The aging process lasts six months in stainless steel silos. The Orange is then bottled. Wine pairing ideas: The “Orange” pairs very well with crustacean based appetizers and fish dishes. It is also well matched with white meat based dishes. Drinking temperature: Serve chilled (50-53 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 ...