Abbazia San Giorgio was established in 2015 by Battista Belvisi, an agronomist and winemaker from Pantelleria whose family has long been connected to viticulture on the island. The project started with around three and a half hectares near Khamma, on Pantelleria’s southeastern side, and has gradually expanded while staying closely tied to the island’s farming traditions.

Battista first learned to make traditional passito from his father and grandfather. Before starting his own cellar, he spent roughly ten years working alongside local winemaker Gabrio Bini, gaining practical experience with Pantelleria’s vineyards and wines.

Fermentations begin naturally with native yeasts, while the cellar work remains restrained and low-intervention. The wines are generally bottled without filtration, with no unnecessary additions or corrections.

The aim is to preserve the texture, aromas and identity of the grapes while letting Pantelleria’s volcanic soils, wind and old vines remain clearly present in the finished wines.