The farm IL SERRALH stands on the island of Pantelleria. The origin of the name goes back to the old times when the Mediterranean basin was under the Arab domination.
The volcanic island of Pantelleria lies halfway between Sicily and Africa: the hot and dry climate creates the ideal conditions to grow a special variety of Muscat grape called “Zibibbo” imported from Alexandria in Egypt.
This very high quality grape has been granted D.O.P. status.
From these grapes we produce the excellent, sweet Passito wine “Alma Noctis” and the fresh dry white wine “Yle”.
Besides the wine, Il Serralh produces also : a fragrant Oregano, a Zibibbo grape mousse, aromatic Capers and cold pressed extra virgin Olive Oil

The farm was established in 2005 on the initiative of the conductor Gabriele Ferro with the ambition of growing extremely high quality products on his land and introducing the cultivation of a special type of oregano ( Origanum Aureum ).
The farm spreads over more than seven hectares of terraced land bordered by dry stone walls, a traditional art which has been added to the Unesco Intangible Cultural Heritage of Humanity. Here we follow the traditional and ancient practice of growing “vite ad alberello” (head-trained bush vines) which, in 2014, was also listed as part of the Unesco Intagible Cultural Heritage of Humanity.
The vine is planted in a hollow, digged to protect it from the wind and capture the humidity of the night while the special system of pruning allows the plant to grow sideways almost creeping just above the ground. The hollow is constantly reshaped to ensure the plant is growing in the right microclimate.
Since 2020 the son Massimiliano Ferro has been in charge of Il Serralh and he is running the farm still pursuing the same goals

Our philosophy has always aimed to combine tradition and innovation.
Tradition has been inspired by the magic of the place and the beauty of the landscape.
In a portion of the land we have implanted also the indigenous grape Perricone, locally called “Nivuru Nostrale”.
This is a further cultural element that perpetrates the ancient tradition that, through the centuries, has produced the Zibibbo and, indeed, the Perricone.
“Vite ad alberello” is practised under really harsh climatic conditions and the manual, strenuous work involved to ensure the production of a very fine wine, is just as important as the harvest itself. The grapes are selected and gathered in crates before proceeding to pressing at the winery

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