Region: Sicilia
History: Established as the Moscato di Pantelleria DOC in 1971; named changed in 2013
Vineyard Area: Approx. 500 ha (1,250 acres)
Principal White Grape Varieties: Zibibbo
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh, WhFr, WhSw, WhFrSw): Minimum 85% Zibibbo (aka Moscato di Alessandria) + OAWG
- Zibibbo Dolce (WhSw, WhFrSw): 100% Zibibbo
- Moscato (WhSw): 100% Zibibbo
SPARKLING WINES
- Moscato Spumante (WhSpSw): 100% Zibibbo
DESSERT AND SPECIALTY WINES
- Passito (WhSw): 100% Zibibbo
- Moscato Dorato (WhFoSw): 100% Zibibbo
- Moscato Liquoroso (WhFoSw): 100% Zibibbo
- Passito Liquoroso (WhFoSw): 100% Zibibbo
Significant Production Rules:
- Grapes for Moscato Dorato must be dried on or off the vine to achieve a minimum sugar level of 250 g/l (25.0%)
- Zibibbo Dolce cannot exceed 1.7 atmospheres of pressure
- Minimum alcohol level: Approx. 6.0% for Zibibbo Dolce (10.0% potential); 6.0% for Moscato Spumante (12.0% potential); 11.0% for Moscato (15.0% potential); 11.5% for Bianco; 14.0% for Passito (20.0% potential); 15.0% for Moscato Liquoroso (21.0% potential); 15.0% for Passito Liquoroso (22.0% potential); 15.5% for Moscato Dorato (21.5% potential)
- Residual sugar: Minimum 100 g/l (10.0%) for Moscato Dorato
- Aging: For Passito Liquoroso, minimum approx. 1–2 months (ERD = February 1, V+1); for Passito, minimum approx. 6–8 months (ERD = July 1, V+1)
