Khamma

About this wine

Khamma is made on the island of Pantelleria, off the coast of Sicily, from 100 percent Moscato di Alessandria, locally called Zibibbo. The grapes are harvested in August and laid out to dry in the sun for about twenty to thirty days, concentrating sugars and aroma. Fermentation is slow and starts from fresh must, with a portion of the dried grapes added for depth and intensity. After fermentation, the wine typically matures for around twelve months in Allier barriques that have seen a second and third use, then finishes aging in bottle. In the glass it shows an antique gold to amber color with a dense texture. Aromas and flavors lean toward apricot jam, dried fig and date, candied citrus peel, honey, and sweet spice, with a distinctive salty note that reflects Pantelleria’s coastal influence. The palate is sweet and full bodied but held in balance by fresh acidity, and the finish is long, savory, and gently spiced.

About the grape

Muscat of Alexandria is one of the oldest members of the Muscat family, long linked to North Africa and the wider ancient Mediterranean, and in Sicily it is traditionally known as Zibibbo. On Pantelleria this grape has been shaped by the island’s heat, wind, and volcanic ground, and it is commonly grown as the alberello pantesco, a very low bush trained vine set in a shallow hollow and tended by hand. That training method, recognized by UNESCO, helps the vines shelter from strong winds and make the most of limited moisture, and it suits Zibibbo’s ability to ripen reliably in warm, dry places. In Salvatore Murana’s Khamma from the Khamma area of Pantelleria, Zibibbo is used on its own and is traditionally directed toward passito production, where selected bunches are dried in the sun before fermentation to concentrate the fruit.

Quick facts

• 🏡 “Khamma” is named after the Pantelleria contrada where Salvatore Murana’s family has lived for generations, an area known for having one of the island’s highest concentrations of vineyards.
• 🕌 The place name Khamma has Arabic roots, historically linked either to “canapa” (hemp) cultivation or to “hamma” meaning a hot spring, a reminder of Pantelleria’s layered cultures.
• 🍇 The wine is made from 100% Muscat of Alexandria, locally called Zibibbo, the signature grape of Pantelleria and the heart of the island’s most iconic sweet whites.
• ☀️ To concentrate sugars and aromas, the grapes are sun dried on traditional drying racks for about 20 to 30 days and are hand turned multiple times during the drying period.
• 🏛️ Khamma ties into Pantelleria’s UNESCO recognized vine growing heritage, where low bush trained vines are cultivated in harsh winds and arid conditions, shaping the wine’s distinctive island character.

Palate profile

Producer

Salvatore Murana is a family wine estate on Pantelleria, rooted in local Zibibbo growing traditions that the Murana family traces back to the 1800s. Salvatore Murana established the modern winery as a family brand in 1975, bringing wider attention to the island’s sweet wines. The estate works with terraced, volcanic vineyards across several island districts, and today farms about 17 hectares. It is best known for Passito di Pantelleria and other Moscato style wines whose labels reference specific contrade such as Khamma, Mueggen, Martingana, and Creato. Alongside its classic passito bottlings, the winery has also pursued experimentation with Zibibbo, including traditional method sparkling wine.