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Pantelleria DOC
Zibibbo grown in low bush vines in hollows dug into volcanic soil (a UNESCO listed farming system) on a windswept island closer to Africa than to Palermo. Passito di Pantelleria is one of the world's great sweet wines: amber, with dried apricot, candied orange, fig, dates, honey and a saline, bitter herb finish that keeps it lifted. Dry Zibibbo whites, aromatic and mineral, are increasingly common. Donnafugata's Ben Ryé is the famous one; Marco De Bartoli's Bukkuram is the connoisseur's pick.
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| Producer | Wine | Price | Buy |
|---|---|---|---|
| Donnafugata | Passito di Pantelleria Ben Ryé Apricot, orange peel and honey with a long saline finish; the reference bottle and easy to find. | $40 to $50 | Wine-Searcher |
| Marco De Bartoli | Passito di Pantelleria Bukkuram Sole d'Agosto Deeper and more savory, dates and dried fig with a nutty, oxidative edge. | $50 to $65 | Wine-Searcher |
| Donnafugata | Pantelleria Zibibbo Secco Lighea Dry Zibibbo, all orange blossom and sage on the nose, bone dry and saline on the palate; note some vintages carry Sicilia DOC. | $20 to $25 | Wine-Searcher |