A wine’s finest ingredient is the honesty of the man who produces it.

From “La montagna di fuoco” by Salvo Foti


Pantelleria, shining lava rock, the daughter of wind and fire, has become a famous island. The Passito, together with the capers, is the most famous product of this land. It earned its DOC appellation in 1971, but it is present on the island since the goddess Tanit was able, with this “nectar of the gods” to win the love of Apollo.

A unique nectar

The Passito di Pantelleria is produced with a single grape variety, Zibibbo, carefully cultivated in holes dug in the volcanic soil to protect the vines from the wind. The wise peasant culture has created this sweet nectar, charming, unique and unrepeatable, a true expression of this land between two very different worlds, Africa and Europe - an island immersed in the moving clouds that often surround it.

Farmer and artist

In the production of the Passito di Pantelleria the technique of drying the Zibibbo grapes is crucial for the quality. It is the sun-dried raisins that enhance and influence the quality of the final product predominantly.

Salvatore Ferrandes, Pantellerian like his ancestors for several generations, is a farmer-producer, keeper of the art of drying Zibibbo grapes. His wine is a blend of true scents, warmth and emotions.

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Passito di Pantelleria Ferrandes 2007

Passito di Pantelleria

Rather than a wine, this is the juice of crushed Zibibbo grapes.

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Bottiglia di Passito