Abbazia San Giorgio: Pantelleria, Gabrio Bini, Zibbibo!
Zibibbo is traditionally trained as alberello pantesco in the vineyard of Abbazia San Giorgio. Each low bush vine is planted inside a shallow hollow, protecting it from strong winds and helping retain scarce moisture. UNESCO recognised this vine-training tradition as Intangible Cultural Heritage in 2014, highlighting its close relationship with Pantelleria's demanding environment.
In the cellar, fermentations start with native yeasts and unnecessary additions or manipulation are avoided, and from what we know, no SO2 is used. The wines are shaped by the island's sun, wind, volcanic soils and old vines, with Battista's restrained approach designed to carry the character of Pantelleria and its grape varieties clearly into each bottle. His work links family knowledge, a decade of experience as Gabrio Bini's right hand man and farming methods developed specifically for the island's unusually dry and windy conditions. The island itself remains the central reference point for every wine, as does the love for Zibibbo
In the cellar, fermentations start with native yeasts and unnecessary additions or manipulation are avoided, and from what we know, no SO2 is used. The wines are shaped by the island's sun, wind, volcanic soils and old vines, with Battista's restrained approach designed to carry the character of Pantelleria and its grape varieties clearly into each bottle. His work links family knowledge, a decade of experience as Gabrio Bini's right hand man and farming methods developed specifically for the island's unusually dry and windy conditions. The island itself remains the central reference point for every wine, as does the love for Zibibbo