Abbazia San Giorgio Winery
Abbazia San Giorgio Winery born in the island of Pantelleria in 2016 by two friends: Battista Belvisi, a farmer, vigneron, and winemaker, and Beppe Fontana, a chef and gourmet, with the aim of realizing their vision of Pantellerian wine. A wine that embodies an intense and authentic character, capable of reflecting the sensibility of its creators and representing the territory of origin at the same time. In April 2022, Sebastiano Tecchio, a photographer and passionate advocate of the world of natural wines, also joined the team.
The vineyards are located at an altitude of 300 meters above sea level on volcanic soils and have an average age of 60 years. The vineyards, spread across three and a half hectares in Khamma, one of the greenest districts of the island located on the eastern side, are characterized by terraces overlooking the sea. Two-thirds are cultivated with Zibibbo, while the remaining portion is dedicated to Pignatello, commonly known as Perricone, as well as local varieties such as Nostrale, Carignano, and Nerello Mascalese. The adopted cultivation system is the traditional Pantellerian bush vine, recognized by UNESCO as a World Heritage, buried in a circular pit dug into the ground and reaching depths of up to 50 cm. This allows the vine to draw nutrients and water from deeper layers and protect itself from the constant island winds.
Abbazia San Giorgio has chosen to focus on organic farming, also incorporating biodynamic techniques. No chemical products are used to protect the vines from weeds and pests. No fertilization of any kind is carried out, and only spontaneous herbs are buried at the end of the winter season. In the cellar, the same production philosophy is followed, minimizing human intervention: fermentation is initiated using only indigenous yeasts, and no additives are used at any stage of the winemaking process, not even sulfur dioxide. Additionally, no invasive processes such as clarification and filtration are performed during bottling, which explains the potential presence of natural residues.
Production aligns with the more artisanal concept of wine, providing emotions even after several days. These wines are flavorful and fresh expressions of the Pantellerian territory, taking you on a journey through the warm, dry winds and the scents of citrus fruits and capers from the Sicilian island.
Abbazia San Giorgio Winery born in the island of Pantelleria in 2016 by two friends: Battista Belvisi, a farmer, vigneron, and winemaker, and Beppe Fontana, a chef and gourmet, with the aim of realizing their vision of Pantellerian wine. A wine that embodies an intense and authentic character, capable of reflecting the sensibility of its creators and representing the territory of origin at the same time. In April 2022, Sebastiano Tecchio, a photographer and passionate advocate of the world of natural wines, also joined the team.
The vineyards are located at an altitude of 300 meters above sea level on volcanic soils and have an average age of 60 years. The vineyards, spread across three and a half hectares in Khamma, one of the greenest districts of the island located on the eastern side, are characterized by terraces overlooking the sea. Two-thirds are cultivated with Zibibbo, while the remaining portion is dedicated to Pignatello, commonly known as Perricone, as well as local varieties such as Nostrale, Carignano, and Nerello Mascalese. The adopted cultivation system is the traditional Pantellerian bush vine, recognized by UNESCO as a World Heritage, buried in a circular pit dug into the ground and reaching depths of up to 50 cm. This allows the vine to draw nutrients and water from deeper layers and protect itself from the constant island winds.
Abbazia San Giorgio has chosen to focus on organic farming, also incorporating biodynamic techniques. No chemical products are used to protect the vines from weeds and pests. No fertilization of any kind is carried out, and only spontaneous herbs are buried at the end of the winter season. In the cellar, the same production philosophy is followed, minimizing human intervention: fermentation is initiated using only indigenous yeasts, and no additives are used at any stage of the winemaking process, not even sulfur dioxide. Additionally, no invasive processes such as clarification and filtration are performed during bottling, which explains the potential presence of natural residues.
Production aligns with the more artisanal concept of wine, providing emotions even after several days. These wines are flavorful and fresh expressions of the Pantellerian territory, taking you on a journey through the warm, dry winds and the scents of citrus fruits and capers from the Sicilian island.