Pantelleria, Italy
BBIRBICIÙ is a winery founded in Pantelleria in 2020 by three young enthusiasts who embarked on an ambitious and unconventional project: living on a remote island and producing completely natural wine using ancient techniques. Davide, Agostino, and Alejandro aim to capture and communicate, through wine, the history and traditions of Pantelleria — an island with a millennia-old cultural heritage.
To achieve this goal, they have made rigorous choices, relying exclusively on traditional methods based on manual labor and non-mechanized organic farming. Every stage of the process—from vineyard cultivation to amphora vinification, from bottling to labeling—takes place entirely on the island, helping to create a truly authentic product.
BBIRBICIÙ’s vineyards are located in three different areas of the island, each with unique exposure and soil characteristics:
Bukkuram
Located in the Bukkuram plain at the foot of Montagna Grande, this area is characterized by a terroir unique in the world. Its optimal position offers a wide temperature range between day and night thanks to its east–west exposure, along with good ventilation that prevents fog and humidity buildup, reducing the risk of vine diseases.
Ghirlanda
This area lies in the south-eastern part of the island at an altitude of 200 meters above sea level. The soil is mainly tuffaceous, known locally as “soki-soki”, and is fertile thanks to moisture retention. Although it has slightly lower sugar levels, it is ideal for producing high-quality grapes.
Sataria
Located near the sea with western exposure at an altitude of 100 meters, this area is where BBIRBICIÙ experiments with new grape varieties such as Carignano and Alicante, planted in clay soils.
BBIRBICIÙ produces approximately 140 quintals of grapes per year, which are processed in their winery located in the Rekhale district. Most of the harvest consists of Zibibbo (Muscat of Alexandria), but they have recently begun 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 BBIRBICIÙ’s defining features is amphora vinification. By preserving ancient traditions, they produce wines without added sulphites, using natural fermentations in amphorae buried in volcanic lapilli. Unlike wood, amphorae do not impart tannins or aromas to the wine; instead, they allow it to “breathe,” enabling the grapes to fully express their natural characteristics and aromas without alteration. The process includes destemming and skin maceration. The wines undergo spontaneous fermentation with native yeasts and are aged in amphora before release.
The result of this commitment is a wine with high polyphenol content, intense color, and higher volatile acidity compared to conventional wines. BBIRBICIÙ wines are characterized by spicy and vegetal notes, well-balanced tannins, and exceptional aromatic persistence. In short, they are volcanic, heroic, and 100% natural wines.
