2023 was a challenging year: the heavy rain in May and the high temperatures over a period of about ten days in July necessitated very thorough integrated pest control and sustainable management agricultural practices. All in all, a total of 589 mm of rainfall was recorded, as compared with the island average* of 473 mm. Compared to the generous vintage of the previous year, there was a downturn in production in 2023 due to the weather, which resulted in less compact bunches with smaller and lighter grapes. The vegetative production cycle concluded

* Rainfall data is measured by SIAS, Servizio Agrometeorologico Siciliano, Pantelleria station, and based on precipitation recorded from 1 October to 30 September of the following year; the average is calculated on data going back to the 2013 harvest.

Hand collected in crates with the grapes carefully sorted at the vineyard. The Zibibbo harvest at Donnafugata lasts for several weeks in the various districts that differ in terms of altitude, exposure, and distance from the sea. The 2023 harvest began in the first half of August (in the earliest ripening districts like Punta Karace), with the first grapes subject to drying. After the Ferragosto holiday (15 August), the harvest continued both of grapes for drying and grapes for the production of fresh must, according to the different ripening times of the Zibibbo in the various districts. The harvest concluded on 16 September, recording a fall in production. The quality of the grapes brought to the winery was excellent.

On arriving at the winery, the grapes are subject to additional sorting on a vibrating table before being delicately pressed. Fermentation takes place in temperaturecontrolled steel with selected, handsorted dried grapes added to the fermenting must in several stages. During maceration, the dried grapes impart their sweetness, freshness, and distinctive aromatic qualities. The winemaking process (fermentation and maceration) lasts over a month. Ageing: in tanks for around 5 months and in the bottle for at least 16 months before being marketed.

PRODUCTION AREA: Southwestern Sicily, island of Pantelleria.
SOILS & CLIMATE:Prevalence of soils with altitude of 20 to 400 m a.s.l.; complex and typically volcanic orography, with vineyards predominantly cultivated on terraces. Sandy soils of volcanic origin. Mediterranean climate: Pantelleria is the island of sun and wind with mild, fairly dry winters and dry, breezy summers.
VINEYARD: The vines are cultivated in shallow hollows using the traditional “alberello” headtrained bush practice. “Creative and sustainable”, the Pantelleria “alberello” head-trained bush agricultural practice has been inscribed on the UNESCO List of Intangible Cultural Heritage.

Denomination: Passito di Pantelleria DOC
Grapes: Zibibbo (Muscat of Alexandria)
Alcohol: 14.5% ABV
Total acidity: 7.9 g/l
pH: 3.87
Sugar content: 199 g/l

The 2022 vintage was almost characterized by regular climatic conditions; the vintage was a little rainier, with 540 mm of rainfall compared to the average* of 458 mm. Temperatures were similar to the past years; only in June there were warmer days than average which brought a slightly earlier ripening in some plots. It was a very good vintage with healthy and well-ripened grapes. Quantities produced were a little more than in 2021.

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

Manual harvesting of grapes into crates with careful selection in the vineyard. The harvest took place on the 4th and 5th of August only in the earliest plots of vineyards such as that one in the Punta Karace district; then, the harvest was from from the 16th of August to the 16th of September.

Once the grapes reach the winery, they undergo a further selection on a vibrating table before soft pressing. Fermentation takes place in stainless steel at controlled temperatures; dried grapes are destemmed by hand and then added to the fresh must in several batches. 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).
SOILS & CLIMATE: Altitude from 20 to 400 m a.s.l. (60-1,300 ft); complex orography, typically volcanic, with terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction, well-endowed with minerals. The climate is sunny, windy, and almost dry.
VINEYARD: The vines are cultivated, in hollows; the training method is the pantellerian traditional low bush vine “alberello pantesco”; as a “creative and sustainable” agricultural practice, the “albarello pantesco” has been inscribed on the UNESCO list of the Intangible Cultural Heritage of Humanity. Planting density from 2,500 plants per hectare (1,000 an acre), with yields of 4–5 tons per hectare (1,6-2 tons an acre). The average age of the vines is over 60 years; some vines are ungrafted and survived phylloxera exceeding 100 years of age.

Denomination: Passito di Pantelleria DOC
Grapes: Zibibbo (Muscat of Alexandria)
Alcohol: 14.35% ABV
Total acidity: 7.6 g/l
pH: 3.90
Sugar content: 203 g/l

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

Manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The Zibibbo harvest at Donnafugata traditionally continues for 3-4 weeks, in the districts where the company has its vineyards that differ in altitude, exposure, proximity to or distance from the sea; the harvest began on 16th of August and concluded on 8th of September.

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

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; the harvest began on 17th of August and concluded on 9th of September.

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

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; the harvest began on 17 August and concluded on 12 September.

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