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 2020

  • Orange Wine
  • White wine IGP Terre di Sicilia
  • Grape variety: 100% Zibibbo
  • Vines: 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.
  • Soil: volcanic, low organic matter, rich in micronutrients.
  • Farming: “more than organic”, organic but non certified, some biodynamic practices
  • Harvest: Beginning of September
  • Maceration: 30 days on the skins
  • Elevage: 8 months in Steel  / 3 months in spent chestnut barrels
  • No added So2
  • Unfined and unfiltered
  • Production: 8000 bottles
  • Alcohol: 13% abv

BAT 2020

  • Red wine (officially) but in fact a blend of red and white skin contact wines.
  • Grape variety: Nerello Mascalese 80%, Zibibbo 20%
  • Vines: Alberello Vine of Pantelleria.
  • Soil: volcanic, low organic matter, rich in micronutrients.
  • Farming: “more than organic”, organic but non certified, some biodynamic practices
  • Harvest: Second part of September
  • Maceration: 2 days on the skins
  • Elevage: 9 months in steel
  • 20mgs added SO2 at bottling
  • Unfined and unfiltered
  • Production: 2500 bottles

Read here to know more about the label.

Cloé 2020

  • Rosé wine
  • Grape variety: 100% Nerello Mascalese
  • Vines: Alberello Vine of Pantelleria.
  • Soil: volcanic, low organic matter, rich in micronutrients.
  • Farming: “more than organic”, organic but non certified, some biodynamic practices
  • Harvest: Second part of September
  • Maceration: 3 days on the skins
  • Fermented separately
  • Elevage: 10 months in steel
  • 20mgs added SO2 at bottling
  • Unfined and unfiltered
  • Production: 4000 bottles
  • Alcohol: 12.5 % abv

Lustro 2020

  • White wine (maceration)
  • Grape variety: 85% Cataratto, 15% Zibibbo
  • Vines: Guyot for the Cataratto, Alberello for the Zibibbo.
  • Soil: volcanic, low organic matter, rich in micronutrients.
  • Farming: “more than organic”, organic but non certified, some biodynamic practices
  • Harvest: Second part of September
  • Maceration: 10 days on the skins
  • Fermented separately
  • Elevage: 9 months in steel
  • No added SO2
  • Unfined and unfiltered
  • Production: 4000 bottles
  • Alcohol: 12.5 % abv

Canto del Grillo 2020

  • White wine (maceration)
  • Grape variety: 100% Grillo
  • Soil: volcanic, low organic matter, rich in micronutrients.
  • Farming: “more than organic”, organic but non certified, some biodynamic practices
  • Harvest: Beginning of September
  • Maceration: 15 days on the skins
  • Elevage: 9 months in steel
  • No added SO2
  • Unfined and unfiltered
  • Production: 4000 bottles
  • Alcohol: 12.5 % abv

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.

More about Abbazia San Giorgio