The Passito di Pantelleria is a white passito wine produced exclusively on the homonymous island with Zibibbo grapes (also known as Moscato d'Alessandria). The bunches, before being transferred to the cellar, are subjected to natural drying, so that the grapes dehydration increases the concentration of the sugars. Its origin is ancient, probably dating back to the Arab domination of the ninth century AD. It seems that the name Zibibbo derives from the Arabic “zaibib” which means - in fact - “dried grapes”.

Once the grapes are properly dried, the human beings do all the rest: a slow fermentation of the must leads to a sweet wine, full of brightness and softness, with an unparalleled aromatic scent. It can be placed on the market from 1 July of the year following the harvest.

The fortified version (Pantelleria Passito Liquoroso) is obtained with the addition of alcohol or Zibibbo brandy.