"For me, this is the wine that truly represents Pantelleria: wild and unpredictabl. 'Passulata’ is the passito before 'passito', the old ways – the real deal." That’s how Francesco introduces this ancestral style of wine that seemingly nobody makes anymore – with no mention of the method in the oenology books, only a few old are farmers left to teach it. After harvest Zibbibo grapes are laid on draining 'soki soki' soils and flipped over every two days while the heat of the ground dries them. The must macerates on skin for a couple of months, then is pressed in demi-johns where it will remain for a year (outdoors, exposed to the elements) before bottling without any additives. Salt, sugar, umami, bitters, VA, ethanal, volcanic mineral stamp, complex medicinal aromatics – so much for the senses – a true 'vino di meditazione' that also opens many doors with food.