After four years, the journey for the candidacy of Zibibbo di Pantelleria to enter the World Heritage List is almost completed: by November, in Paris, the evaluating authority composed by representatives from Peru, Kirgizstan, Nigeria and Latvia will decide whether to propose the registration of Pantelleria’s dossier in the List to the UNESCO intergovernmental committee
Zibibbo di Pantelleria could soon be included in the World Heritage List. The verdict of the international committee is expected in November. They will have to decide on the candidacy of the heroic oenology of the island between Sicily and Tunisia to be included in the cultural and immaterial UNESCO World Heritage List: an important decision not only for Pantelleria and Italy; it would be a first for an agricultural procedure. An acknowledgement that would give an even greater value to vine growing in Pantelleria, the fruit of a long research for a balance between a hard and harsh nature and the aware and constant work of man.
Pantelleria is today a magnificent and unique land, Sicilian though only from an administrative point of view, but with a unique culture and language. This wild soil of volcanic origin is today a luxurious garden in which some special cultivations stand out: that of capers, nowhere else in the world as good as here; and that of Zibibbo, the grapes from which the most famous wine on the island and one of the most beloved Italian dessert wines is made, namely Passito di Pantelleria, a total of 1427 hectolitres produced in 2013 by a few dozens producers, most of whom very tiny.
The typical terraces that make it possible to grow Zibibbo on the island
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Roman, now living in Milan, sommelier, he's reporter of Il Giornale. He's been writing about taste for years