Passito di Pantelleria — Sicily's Zibibbo Sweet Wine

Zibibbo cultivation on Pantelleria dates to at least the 7th century BCE based on archaeological evidence, with some evidence of Phoenician viticultural activity. The island's Arabic cultural legacy (al-Mudarrij, which evolved to 'Murano,' and many Pantellerian place names) is reflected in the wine's character. DOC status for Passito di Pantelleria was granted in 1971.

Passito di Pantelleria DOC is one of Italy's most celebrated and geographically dramatic sweet wines — produced on the island of Pantelleria, a volcanic Sicilian outpost equidistant between Sicily and Tunisia in the Strait of Sicily, from the Zibibbo grape (Muscat of Alexandria) that has been cultivated here since Phoenician times. The wine is produced by appassimento (sun-drying grapes on mats under the fierce African sun for 3–4 weeks), concentrating sugars and flavours to extraordinary levels, followed by a blending of the dried grape 'passito' must with fresh Zibibbo must to create a wine of deep amber colour, intense apricot, figs, orange marmalade, and honey character, with the distinctive Muscat floral note threading through the concentrated sweetness. Salvatore Murana and Donnafugata (Ben Ryé, meaning 'son of the wind' in Arabic) produce Pantelleria's two most celebrated expressions — wines that have inspired chefs and sommeliers worldwide. The island of Pantelleria and its alberello pantesco (a prostrate, wind-resistant bush vine trained to keep grapes as close to the volcanic soil as possible) is inscribed on UNESCO's Intangible Cultural Heritage list.

FOOD PAIRING: Passito di Pantelleria's intensity and Muscat character create perfect bridges with North African and Mediterranean cuisine from the Provenance 1000 recipes: Sicilian Cassata (the definitive Sicilian sweet pairing), Cannoli Siciliani, Crostata di Fichi Secchi (dried fig tart — the figs mirror the wine's own character), Moroccan Gazelle Horn Biscuits, Medjool Dates with Almonds, Aged Pecorino (the salt contrast is outstanding), Foie Gras.