Sicily is a volcanic island (ancient Cossyra) with 83 km² of land, located about 100 km southwest of Sicily and 6 km east of Cape Bon in Tunisia. It is famous for its capers, which thrive particularly well here. The Phoenicians allegedly brought the Zibibbo (here synonymous with Muscat d'Alexandrie) to the island and consecrated the pressed wine to their favourite goddess Tanit. This variety is still almost exclusively cultivated here today. Typical are strong, sweet passito wines made from sun-dried grapes. The first of this type were produced from 1880 and won a medal at the 1900 World Exhibition in Paris.
The climate is subtropical, dry-hot, which is further enhanced by the hot Scirocco from the Sahara. In order to minimize the damage caused by the strong wind erosion, there are small plots terraced on the slopes, which are also protected by stone walls. The vines are planted in soil hollows(conca) and are grown in the Albarello system (small trees) without support. The DOC area covers the entire island. Originally only the two wines Moscato di Pantelleria and Passito di Pantelleria had DOC status. In 2011, other wines of the island were also classified and all of them were grouped under DOC Pantelleria.
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