{"title":"Abbazia San Giorgio","description":"\u003cp\u003ePantelleria sits in the Mediterranean between Sicily and Tunisia, a black volcanic island battered by wind and sun. On its sunny southeastern slopes, Abbazia San Giorgio coaxes wine from old bush vines scattered across tiny plots.\u003c\/p\u003e\u003cp\u003eAbbazia San Giorgio was founded in 2015 by Battista Belvisi, Beppe Fontana, and Pina Passarello. Belvisi learned to make the island's famous passito from his father and grandfather and spent a decade working under the Pantelleria legend Gabrio Bini. The winery began with 4,000 bottles and now produces around 20,000 a year.\u003c\/p\u003e\u003cp\u003eMore on how they farm and work in the cellar in our \u003ca href=\"\/blogs\/natural-wine-producers-primal-wine\/abbazia-san-giorgio-biodynamic-wine-from-pantelleria\"\u003eAbbazia San Giorgio producer profile\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"zibibbo-orange-abbazia-san-giorgio-natural-wine","title":"Abbazia San Giorgio Zibibbo Orange 2019","description":"\u003cp\u003eAbbazia San Giorgio's Orange is made from 100% Zibibbo (Muscat of Alexandria) grown in Contrada Khamma on the southeastern side of Pantelleria, a volcanic island in the Strait of Sicily closer to Tunisia than to mainland Sicily. The vines average 60 years old, trained in the traditional alberello pantesco system — head-trained bush vines planted in shallow ground basins that shelter them from the island's relentless scirocco winds. Soils are volcanic, low in organic matter, and rich in micronutrients, giving the wine its saline, mineral backbone. The vineyards sit at approximately 300 meters above sea level and are dry-farmed, as there are no freshwater sources on the island.\u003c\/p\u003e\u003cp\u003eHarvest begins in early September, when the first optimally ripe clusters are picked by hand. Grapes are destemmed and fermented with skins in stainless steel tanks using only indigenous yeasts from the grape skins — a process lasting roughly 15 days. No additives or sulfites are used at any point. The wine is aged for six months in stainless steel silos and then six months in chestnut barrels, then bottled without fining or filtration.\u003c\/p\u003e\u003cp\u003eThe wine is classified as IGP Terre di Sicilia. Farming is described by the producer as 'more than organic,' incorporating some biodynamic techniques, though the estate holds no formal certification. Chemical fertilizers, synthetic pesticides, and fungicides are not used. Most years the vineyard is left untouched between growing seasons.\u003c\/p\u003e\u003cp\u003eIn the glass, this is a hazy amber-orange wine with aromas typical of Zibibbo in skin-contact form: candied citrus peel, apricot, jasmine, and a savory, salty mineral undercurrent. Warm, fresh, and structured on the palate with a notably long finish. ABV is 13%.\u003c\/p\u003e","brand":"Abbazia San Giorgio","offers":[{"title":"Default Title","offer_id":39262388486343,"sku":"ABBAZIBI19C","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/abbazia-san-giorgio-orange-natural-wine-primal-wine.jpg?v=1626240500"}],"url":"https:\/\/primalwine.com\/collections\/abbazia-san-giorgio.oembed","provider":"Primal Wine","version":"1.0","type":"link"}