The Bonomo Emanuela farm has an extension of about 5 hectares; born from the takeover of the paternal company, it is located on the island of Pantelleria in the province of Trapani. The island of volcanic origin, is located in the middle of the Mediterranean between Sicily and Africa. The soils that derive totally from volcanic rocks and are, of sandy component, well drained and often with rocky outcrops and with a consistent presence of skeleton. The soils are poor in organic matter due to the high summer temperatures, poor in nitrogen, phosphorus and calcium, but very rich in potassium. The characteristic of the agricultural funds of Pantelleria is the strong presence of dry stone walls that have the function of protection from the wind, ground in the sloping positions and delimitation of the border. There are no wells as there is no presence of groundwater and therefore the cultivation system is dry, without any irrigation. The vineyard is cultivated with Sapling Pantesco, with a sixth plant of two by two meters. The cultivar is the Zibibbo (Moscato d'Alessandria) and the age of the plant is on average around thirty years. This is one of the main productions of the company: the extension is about ha. 3.00 from these vineyards we obtain the precious bunches that partly properly dried with a natural process in the sun, and partly transformed to obtain the necessary must, allow us to produce the precious D.O.P Passito di Pantelleria. Our Passito D.O.P. 'DON PETRO' is produced and bottled in Pantelleria. Always with the Zibibbo Grape we produce the D.O.P Pantelleria Bianco 'DONNA ELISA', dry wine of Zibibbo; 'DONNA ELISA' is also produced and bottled in Pantelleria. With the zibibbo grape must we produce the Zibibbo Grape Nectar (concentrated grape must); it has the consistency of a honey and is used in the same way as an excellent sweetener in combination with aged and spicy cheeses. Another valuable product of our company are the capers that we grow in our Cappereto di Monte Gibele, a natural amphitheater all terraced with capers, orchards, and olive trees. Place that we invite you to visit for its particularity. The caper, a typical cultivation of the island, is cultivated with a small low globe and the resulting shoots have a creeping trend on the ground. Capers after harvesting and various salting processes are selected in small and medium and preserved in salt. Capers have wide uses in cooking; these are also the main ingredient of some of our pâtés. The Emanuela Bonomo farm uses only products from its own crops. In our laboratory the raw materials are processed without the addition of pectins, preservatives or chemicals; simply fruit and sugar to a minimum extent only what is essential to preserve the product; some jams are sweetened with our Zibibbo Grape Nectar (Zibibbo Grape Must concentrate). In our pâtés, sauces, preserves we add only our extra virgin olive oil. The olive grove is cultivated with a low polyconic pot, typical of Pantelleria, with a sixth of plant variable on average of ten by ten meters. The cultivar is the Biancolilla (the only productive cultivar on the island). The age of the plants, on average, is about fifty years but on the farm we also have centuries-old olive trees. The harvest takes place manually in fact the steep ground and the type of pruning do not allow any type of mechanization. In this way the olives are carefully chosen and the harvest takes place when the olives are predominantly green. This gives an added value to our oil that is cold pressed in the only mill on the island. The orchard consists of a citrus grove (orange, limon and mandarin) and several fruiting species such as peach, apricot and plum. The cultivars are the traditional ones of the island. The sixth of planting, in any case, is about seven meters by seven. The age of the existing citrus grove is about twenty years. This production as well as for use as fresh fruit, is suitably transformed into jams and marmalades of various types. Oregano is grown on a low hedge. The sixth plant, initially two by one meters, tends over time, along the row, to create a single strip of oregano, keeping about a meter of soil worked along the rows. The cultivar is a local ecotype. The age of the implant is about three years. Oregano after harvesting and the appropriate drying and sieving processes is packaged in bags. The scent of Pantelleria oregano is an intense scent that makes it unmistakable to other common oreganos.