In Pantelleria, wthe 2021 vintage was slightly less rainy, recording 342 mm of precipitation compared to the average of 449 mm*. The weather conditions, free from bad climatic events in the flowering and fruit-setting stage, established the premises for a very good production. The warm August had an impact on the quantity of grapes produced, which was lower than average. The quality of the grapes, carefully selected and brought to the winery, was very high.

* The rainfall data are calculated from 1 October to 30 September of the following year;
**the average is calculated starting from the 2013 harvest

Once the grapes reach the winery, they undergo further selection on a vibrating table before soft pressing. Fermentation takes place in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are destemmed and selected by hand. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness, and a very personal aroma. The vinification process (fermentation and maceration) lasts over 1 month. Aging takes place in stainless steel for 5 months and at least 8 months in bottle before being released.

PRODUCTION AREA: island of Pantelleria (South-Western Sicily); districts of Khamma, Tracino, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia.
TERRAINS & CLIMATE: altitude from 20 to 400 m a.m.s.l. (65-1,312 ft); complex orography, typically volcanic, soils mainly cultivated on terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals. Mild, dry winters. Windy summers.
VINEYARD: the vines are cultivated, in hollows, low alberello pantesco. The low bush vine of Pantelleria has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as a “creative and sustainable” practice. Planting density of 2,500 plants per hectare (1,000 an acre) with a yield of about 4–5 tons per hectare (1,6-2 tons an acre). The average age of the vines is over 60 years; some are ungrafted and survived phylloxera exceeding 100 years in age.

Denomination: Passito di Pantelleria DOC
Grapes: Zibibbo (Muscat of Alexandria)
Alcohol: 14.4% ABV
Total acidity: 7.2 g/l
pH: 3.78
Sugar content: 197 g/l

In Pantelleria, where Donnafugata cultivates 68 hectares of vineyards located in 14 different districts, the 2020 vintage was slightly less rainier, recording 433 mm of precipitation compared to the average of 462 mm*. The quantity of Zibibbo produced is in line with average of production of Donnafugata in Sicily. The wines of the 2020 vintage stand out for their aromatic intensity and excellent freshness.

* The rainfall data are calculated from 1 October to 30 September of the following year;
**the average is calculated starting from the 2013 harvest

Once the grapes reach the winery, they undergo further selection on a vibrating table before soft pressing. Fermentation takes place in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are destemmed and selected by hand. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness, and a very personal aroma. The vinification process (fermentation and maceration) lasts over 1 month. Aging takes place in stainless steel for 8 months and at least 12 months in bottle before being released to the market.

PRODUCTION AREA: island of Pantelleria (South-Western Sicily); districts of Khamma, Tracino, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia.
TERRAINS & CLIMATE: altitude from 20 to 400 m a.m.s.l. (65-1,312 ft); complex orography, typically volcanic, soils mainly cultivated on terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals. Mild, dry winters. Windy summers.
VINEYARD: the vines are cultivated, in hollows, low alberello pantesco. The low bush vine of Pantelleria has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as a “creative and sustainable” practice. Planting density of 2,500 plants per hectare (1,000 an acre) with a yield of about 4–5 tons per hectare (1,6-2 tons an acre). The average age of the vines is about 60 years; some are ungrafted and survived phylloxera exceeding 100 years in age.

Denomination: Passito di Pantelleria DOC
Grapes: Zibibbo (Muscat of Alexandria)
Alcohol: 14.27% ABV
Total acidity: 7.5 g/l
pH: 3.88
Sugar content: 192 g/l

In Pantelleria, where Donnafugata cultivates 68 hectares of vineyards located in 14 different districts, the 2019 vintage was slightly rainier, recording 505 mm of precipitation compared to the average of 466 mm*. The quantity of Zibibbo produced was lower than in the last two years. This result was influenced by the particularly cold and windy spring *The rainfall data for each vintage are calculated from 1 October to 30 September of the following year.

* The rainfall data are calculated from 1 October to 30 September of the following year;
**the average is calculated starting from the 2013 harvest

Once the grapes reach the winery, they undergo further selection on a vibrating table before soft pressing. Fermentation takes place in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are de-stemmed and selected by hand. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness and a very personal aroma. The vinification process (fermentation and maceration) lasts over 1 month. Aging takes place in stainless steel for 8 months and at least 12 months in bottle before being released to the market.

PRODUCTION AREA: island of Pantelleria (South-Western Sicily); districts of Khamma, Tracino, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia.
TERRAINS & CLIMATE: altitude from 20 to 400 m a.m.s.l. (65-1,312 ft); complex orography, typically volcanic, soils mainly cultivated on terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals. Mild, dry winters. Windy summers.
VINEYARD: the vines are cultivated, in hollows, low alberello pantesco. The low bush vine of Pantelleria has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as a “creative and sustainable” practice. Planting density of 2,500 plants per hectare (1,000 an acre) with a yield of about 4–5 tons per hectare (1,6-2 tons an acre). The average age of the vines is about 60 years; some are ungrafted and survived phylloxera exceeding 100 years in age.

Denomination: Passito di Pantelleria DOC
Grapes: Zibibbo (Muscat of Alexandria)
Alcohol: 14.20% ABV
Total acidity: 7.3 g/l
pH: 3.85
Sugar content: 194 g/l

After two rather dry vintages, 2018 was a vintage with more rainfall, with 591 mm* of rainfall compared to the average of 460 mm**. The quantity of grapes produced was slightly higher than the last two vintages; cluster thinning was performed in some vineyards to favor optimal ripening of grapes for the Moscato di Pantelleria.

*The rainfall data for each vintage are calculated from 1 October to 30 September of the following year;
**the average is calculated starting from the 2013 harvest.

Once the grapes reach the winery, they undergo further selection on a vibrating table before soft pressing. Fermentation takes place in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are de-stemmed and selected by hand. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness and a very personal aroma. The vinification process (fermentation and maceration) lasts over 1 month. Aging takes place in stainless steel for 8 months and at least 12 months in bottle before being released to the market.

PRODUCTION AREA: Island of Pantelleria (South-Western Sicily); districts of Khamma, Tracino, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia.
TERRAINS & CLIMATE: altitude from 20 to 400 m a.m.s.l. (65-1,312 ft); complex orography, typically volcanic, soils mainly cultivated on terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals. Mild, dry winters. Windy summers.
VINEYARD: the vines are cultivated, in hollows, low alberello pantesco. The low bush vine of Pantelleria has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as a “creative and sustainable” practice. Planting density of 2,500 plants per hectare (1,000 an acre) with a yield of about 4–5 tons per hectare (1,6-2 tons an acre). The average age of the vines is about 60 years; some are ungrafted and survived phylloxera exceeding 100 years in age.

Denomination: Passito di Pantelleria DOC
Grapes: Zibibbo (Muscat of Alexandria)
Alcohol: 14.30% ABV
Total acidity: 7.2 g/l
pH: 3.82
Sugar content: 197 g/l

• DENOMINATION: Passito di Pantelleria DOC.
• GRAPES: Zibibbo (Muscat of Alexandria).
• PRODUCTION AREA: island of Pantelleria (South-Western Sicily); districts of Khamma, Tracino, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia.
• TERRAINS & CLIMATE: altitude from 20 to 400 m a.m.s.l. (65-1,312 ft); complex orography, typically volcanic, soils mainly cultivated on terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals. Mild, dry winters. Windy summers.
• VINEYARD: the vines are cultivated, in hollows, low alberello pantesco. The low bush vine of Pantelleria has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as a “creative and sustainable” practice. Planting density of 2,500 plants per hectare (1,000 an acre) with a yield of about 4–5 tons per hectare (1,6-2 tons an acre). The average age of the vines is about 60 years; some are ungrafted and survived phylloxera exceeding 100 years in age.
• VINTAGE: with about 379 mm* of rainfall in 2017 compared to an average of 434 mm** in this area, the vintage was less rainy. This resulted in the need, in some vineyards, to perform cluster thinning in order to balance the crop load with soil water availability, to favor optimal ripening of grapes. On Pantelleria, in quantitative terms, a drop of about 20% was registered compared to the company's average of recent vintages. *VINTAGE: in Pantelleria we consider the period from October 1 to September 30; RAINFALL: data collected by SIAS, (Sicilian Agrometeorological Service); **the average is calculated from vintage 2013 to vintage 2017.
• HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The Zibibbo harvest at Donnafugata traditionally continues for about 4 weeks, in the districts where the company has its vineyards that differ in altitude, exposure, proximity to or distance from the sea; this year, instead, – due to early ripening – the harvest was shorter, starting on August 17th and concluding on September 4th.
• VINIFICATION: once the grapes reach the winery, they undergo further selection on a vibrating table before soft pressing. Fermentation takes place in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are de-stemmed and selected by hand. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness and a very personal aroma. The vinification process (fermentation and maceration) last over 1 month. Aging takes place in stainless steel for 8 months and at least 12 months in bottle before being released to the market.
• ANALYSIS DATA: alcohol 14.12% ABV, total acidity 7.3 g/l, pH 3.83, sugar content: 196 g/l.