BBIRBICIÙ is a winery founded in Pantelleria in 2020 by three young enthusiasts who undertook an ambitious and counter-current project: living on a remote island and producing completely natural wine using ancient techniques. Davide, Agostino and Alejandro… Their goal is enclose and communicate, through wine, the history and tradition of Pantelleria, a territory of millenary culture.

 

To achieve this objective, they have made rigorous choices, using exclusively traditional techniques, based on manual labor and non-mechanised organic farming. Each phase of the process, from cultivation to vinification in amphora, from bottling to labelling, takes place entirely on the island, helping to create an authentic product.

 

The vineyards of BBIRBICIÙ they are located in three different areas of the island, each with unique characteristics of exposure and terrain.

Bukkuram: This area is located in the Bukkuram plain, at the foot of the Montagna Grande, characterized by a unique terroir in the world. The optimal position offers a wide temperature range between day and night thanks to the east-west exposure, with good ventilation that prevents the stagnation of fog and humidity, thus reducing the risk of vine diseases.

Ghirlanda: This area is located in the south-eastern part of the island, at an altitude of 200 meters above sea level. The land is mainly tufaceous, known as "soki-soki", and is fertile thanks to the stagnation of humidity. Even though it has a slightly lower sugar content, it is ideal for the production of high quality grapes.

Sataria: This area is located near the sea with western exposure, at an altitude of 100 meters. Here, they experiment with new types of grapes such as Carignano and Alicante in clay soils.

BBIRBICIÙ produces around 80 quintals of grapes per year, which are transformed in their company cellar in the Rekhale district. Most of the harvest is made up of Zibibbo Moscato grapes from Alessandria, but recently they have started cultivating varieties such as Carignano, Alicante, Cabernet Sauvignon, Cabernet Franc, Nero d’Avola, Perricone and Grillo, paving the way for new wines in the coming years.

One of the distinctive features of BBIRBICIÙ is winemaking in amphora. Maintaining ancient traditions, they produce their wines without adding sulfur, using natural fermentations in amphorae buried in volcanic lapillus. The amphora, compared to wood, does not influence the wine with tannins or aromas, but allows the wine to "breathe", allowing the grape to fully express its characteristics and aromas without alterations. The process involves destemming the grapes and maceration on the skins. The wines are obtained through spontaneous fermentations with native yeasts and are refined in amphora before being put on the market.

The result of all this effort is a wine with a high content of polyphenols, an intense color and greater acidity volatile compared to conventional wines. The wines of BBIRBICIÙ they are characterized by spicy, vegetal notes, well-balanced tannins and an exceptional aromatic persistence. In short, they are volcanic, heroic and 100% natural wines.