Abbazia San Giorgio

Battista Belvisi has always worked with wine, beginning at a young age making traditional passito and Pantelleria wines with his father and grandfather.  He went to college in Palermo studying agriculture and there he met his wife Pina. Unlike most of his contemporaries who fled Pantelleria if they were able to go to a university, Battista’s father convinced him to come back to the island to see if he could put his knowledge to work locally.  He decided to follow his father’s advice and came back to do a number of agrarian jobs. After a few years he was involved with wine and worked for 3 years as a consultant for Abraxas, an established mid-size (26ha) winery in Pantelleria. Soon after he would begin a collaboration with Gabrio Bini where he grew the grapes and made the wine of the Seragghia winery for 11 years. 

In 2015, after 14 years working for other companies, Battista decided to start his own production and thus was born Abbazia San Giorgio. Hi goal in winemaking is to make wines he believes in, enjoys and are done in his style. Battista Belvisi is very focused on producing natural, low intervention wines. He doesn’t have organic or biodynamic certifications by choice, as he does not believe their standards are rigid enough. His farming is however completely organic, he likes to call it “more than organic”, and he uses a range of biodynamics techniques to reveal the best of the terroir and the fruit in his wine.

Wines:

Orange (currently 2018)

Orange

Wine: Maceration wine (skin fermented aka orange wine). White Wine IGP Terre di Sicilia.
Grape: Zibibbo (100%)
Alcohol: 13 % Vol.
Production: 8.000 bottles (750 cl e)
Soil: Volcanic, low organic matter, rich in micronutrients, terraced landscape.
Size of the Vineyard: 4.5 hectars
Vine training system: Alberello Vine of Pantelleria, recently inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. Average age of the vines: 60 years Density per hectar: 2,500
Yield: 30 quintals per hectar
Viticulture: “More than Organic”, with the use of some biodynamic techniques. No chemical fertilizers and synthetic products are used during cultivation. Most years the vineyard is left untouched. Non certified.
Vinification: The Production of the “Orange” starts at the beginning of September, with the harvest of the first optimally ripe grapes. The grapes are taken off the stem and pressed. Fermentation is carried out in stainless steel tanks, with the skin present during the whole process, using only the indigenous yeasts present in the skins of the grapes. This process lasts for approximately fifteen days. During this time, the skins slowly release the color and aroma of the Zibibbo. This process occurs naturally, without any additives nor sulfites. The wine is unfined and unfiltered.
Aging / elevage: The aging process lasts six months in stainless steel silos. The Orange is then bottled.
Wine pairing ideas: The “Orange” pairs very well with crustacean based appetizers and fish dishes. It is also well matched with white meat based dishes.
Drinking temperature: Serve chilled (50-53 ºF)

Cloé (currently 2018)

Cloé

Wine: Rosé/ rosato
Grape: 95% Nerello Mascalese – 5% Zibibbo
Alcohol: 12.5 % Vol.
Production: 4.000 bottles (750 cl e)
Soil: Volcanic, low organic matter, rich in micronutrients, terraced landscape.
Size of the vineyard: 1,5 hectar
Vine training system: Alberello Vine of Pantelleria, recently inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
Average age of the vines: 10 years Density per hectar: 4,500
Yield: 45 quintals per hectar
Viticulture: “More than Organic”, with the use of some biodynamic techniques. No chemical fertilizers and synthetic products are used during cultivation. Most years the vineyard is left untouched. Non certified.
Vinification: The Production of the “Cloe’” starts in the second half of September, with the harvest of the first optimally ripe grapes. The grapes are taken off the stem and pressed, blending together both theNerello Mascalese and the small addition of Zibibbo . Fermentation is carried out in stainless steel tanks, using only the indigenous yeasts present in the skins of the grapes. The maceration is done for a few days, depending on the degree of intensity of color that you want to give to the wine. This process occurs naturally, without any additives nor sulfites. Decantation occurs naturally. The wine is unfined and unfiltered.
Aging/elevage: The aging process lasts six months, partly in stainless steel silos and partly in chestnut barrels. The “Cloe’” is then bottled.
Wine pairing ideas: The “Cloe’” pairs very well with raw fish appetizers and vegetables. It is also well matched with pasta, risotto, fish and white meat dishes.
Suggested drinking temperature: Serve chilled (52 ºF)

Lustro (currently 2018)

Lusro

Wine: Maceration wine (skin fermented aka orange wine). White Wine IGP Terre di Sicilia.
Grape: Cataratto 100%
Production: 4.000 bottles (750 cl e)
Soil: Volcanic, low organic matter, rich in micronutrients, terraced landscape.
Size of the vineyard: 1.5 hectars
Vine training system: Guyot
Average age of the vines: 15 years
Density per hectar: 3.900
Yield per hectar: 40 quintals
Viticulture: “More than Organic”, with the use of some biodynamic techniques. No chemical fertilizers and synthetic products are used during cultivation. Most years the vineyard is left untouched.
Vinification: The processing generally begins in the second ten days of September when the grapes that have reached the desired ripeness are harvested. Grapes are de-stemmed then crushed and pressed . The fermentation takes place spontaneously from the indigenous yeasts present in the skins, inside steel tanks. Skins are left for the whole fermentation process. This process lasts for approximately ten or more days. During processing there is no correction or addition of other substances, not even sulfur dioxide. The wine is unfined and unfiltered.
Aging/elevage: The aging is carried out in steel silos for about 6 months then it is bottled and refined for at least 60 days.
Wine pairing: The “Lustro’” pairs well with appetizers in general, especially vegetables and fish.
Drinking temperature: Serve chilled (52 ºF)

Magico (currently 2015)

Magico

Wine: Pantelleria Passito DOP (Protected Designation of Origin).​vintage
Production: 1.000 bottles (50 cl e)
Soil: Volcanic, low organic matter, rich in micronutrients.​
Grape: Zibibbo 100%​
Size of the vineyard: 1 hectar​
Vine training system: Alberello Vine of Pantelleria, recently inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.​
Average age of the vines: 60 years
De​nsity per hectar: 30 quintals/hectar
Viticulture: Organic (non-certified), with the use of some biodynamic techniques. No chemical fertilizers and synthetic products are used during cultivation. Most years the vineyard is left untouched.​
Grape drying: The production of “Magico” begins in the second part of August. After a first selection in the vineyard, the grapes are placed on racks and left to dry under the sun. Eight days later they are turned on their other side and after eight to ten more days, the dried out grapes are brought to the cellar, ready to be pressed.​
Vinification: The dried grapes, together with the fresh ones, are taken off the stem and pressed. The fermentation process takes place in stainless steel tanks at a controlled temperature, for a period of approximately one month. During this phase, the skins and the dried grapes slowly release all their aroma and sugars in the wine.
Aging/elevage: The passito is kept in stainless steel silos for approximately twelve months. At that point the wine is placed in barriques and left to age for six more months. The wine is then bottled.
Residual sugar: “Magico” 2015 contains 12,00 gr/l residual sugar​
Wine pairing: Magico si a meditative wine and as such it pairs well with cheese and any type of dessert.

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