Who makes it
Abbazia San Giorgio was established in 2015 by Battista Belvisi, Beppe Fontana and Pina Passarello. Its approximately seven hectares are divided among small plots, mainly on Pantelleria’s sunny Khamma slopes, with old Zibibbo bush vines alongside Catarratto, Nerello Mascalese, Pignatello and Alicante. In the cellar, fermentations rely on indigenous yeasts without additives or sulfur dioxide.
What they make
Rosso dei Sesi Perricone 2021 is a Terre Siciliane red made entirely from Perricone. It is spontaneously fermented with indigenous yeasts, macerated on skins for about 15 days, then aged in steel without filtration or clarification.