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"From the disheveled tresses the color of the sun, seawater flowed over the green, wide-open eyes." Thus Giuseppe Tomasi di Lampedusa describes Lighea, the bewitching siren and principal figure in his novel. She has inspired the creation of a complex and innovative wine and an equally original label. "It was not easy to print this label", Gabriella (founder of Donnafugata, with her husband Giacomo) recalled, "and preserve the thousand shadings of colors of Pantelleria Island, painted in the original drawing."

The Zibibbo harvest at Donnafugata traditionally continues for about 4 weeks, in the 14 districts where the company has its vineyards that differ in altitude, exposure, proximity to or distance from the sea; this year, instead, – due to early ripening – the harvest was shorter, starting on 17/8 and concluding on 4 September.

Versatile with character: intriguing wines that accompany you throughout the meal, versatile for food pairing
An unforgettable aromatic Mediterranean white, the fruit of the heroic viticulture of Pantelleria, Lighea 2017 is characterized by an ample and rich bouquet combined with a fresh mineral vein.
DENOMINATION: Sicilia Doc Zibibbo
GRAPES: Zibibbo (Muscat of Alexandria)
PRODUCTION ZONE: island of Pantelleria (South-western Sicily); Khamma, Mulini, Mueggen, Ghirlanda, Serraglia, Gibbiuna, Barone, Bukkuram, Favarotta, Monastero
TERRAINS: altitude from 20 to 400 m a.m.s.l.; 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.
VINEYARD: the vines are cultivated, in hollows, low alberello pantesco. The low bush vine of Pantelleria has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as a "creative and sustainable" practice. Planting density from 2,500 to 3,600 plants/ha with yields of 5- 6- tons/ha (2 – 2.4 tons per acres).

Fermentation took place in stainless steel at a temperature of 14-16°C. Aging in tanks for two months and at least three months in bottle before release.