Donnafugata Lighea I.G.P.

Method: Alberello pantesco.

Technique: The Zibibbo harvest at Donnafugata traditionally continues for about four weeks in the 14 districts where the winery's vineyards are located. These districts differ in altitude, exposure, and proximity to or distance from the sea.

Production Area:  grapes produced on the island of Pantelleria (South-western Sicily); Khamma, Mulini, Mueggen, Ghirlanda, Serraglia, Gibbiuna, Barone, Bukkuram, Favarotta, Monastero.

Soil: Orography: complex, typically volcanic, with terrains mainly cultivated on terraces. Soils: sandy, originating from lava, sub-acid or neutral reaction; deep and fertile, well-endowed with minerals.

Altutude: 20 to 400 m a.m.s.l.

Harvest:  the harvest began on August 16th and ended on September 8th.

Recommended with all types of oily fish, baked pasta in white sauce, and fried fish. Serve it in tulip-shaped goblets of medium size.

Best Serve: 9-11°C

Colour: Bright straw yellow colour with greenish hues.