Zibibbo is one of the Mediterranean's most distinctive aromatic white grape varieties and finds one of its most representative territories in Sicily, particularly on the island of Pantelleria. Also known as Muscat of Alexandria, it can produce both fragrant dry wines and intense, complex sweet wines from dried grapes.
In this category you will find a selection of Zibibbo wines from different producers, territories and vintages, ranging from fresh and aromatic expressions to wines made from dried grapes and characterised by greater concentration and sweetness.
Orange blossom, citrus fruit, peach, apricot and Mediterranean herbs are among the grape's most recognisable aromas, accompanied in sweet wines by notes of candied fruit, honey, dates and spices.
Zibibbo is distinguished by a particularly intense aromatic profile, linked to the naturally aromatic character of the grape. Its wines can display aromas of orange blossom, jasmine, citrus, peach, apricot and tropical fruit.
On the palate, characteristics vary considerably according to production style. Dry versions can show freshness, savouriness and pronounced aromatic character, while sweet and passito wines emphasise concentration, softness and persistence.
This versatility allows Zibibbo to express very different identities while always retaining its recognisable aromatic personality.
Zibibbo is deeply associated with Sicily , where the Mediterranean climate, abundant sunshine and maritime influence encourage grapes with considerable aromatic richness.
The variety is cultivated in different parts of the island and can be used to produce dry white wines , aromatic wines and sweet expressions obtained through different grape-drying techniques.
Its characteristics vary according to terroir, soils and production choices, demonstrating the grape's ability to interpret different environments within Sicilian viticulture.
The territory most closely identified with Zibibbo is Pantelleria, a volcanic island located between Sicily and Africa and characterised by particularly challenging conditions for viticulture.
Wind, limited rainfall and intense sunlight have encouraged the development of a highly adapted form of viticulture, in which the traditional low bush-trained vines grow close to the ground and receive greater protection from the elements.
The relationship between Zibibbo and Pantelleria represents one of the Mediterranean's most distinctive examples of the connection between grape variety, agricultural tradition and landscape.
One of the most celebrated expressions of the grape is Passito di Pantelleria , a sweet wine made from Zibibbo grapes using a drying process.
Water loss from the berries concentrates sugars, aromas and extract, producing intense wines that can display dried apricot, candied orange peel, dates, figs, honey and spices.
Sweetness can be supported by freshness and savouriness, fundamental elements in maintaining balance and giving the finest interpretations complexity and persistence.
Zibibbo is not exclusively a grape for producing sweet wines . It can also be vinified dry, resulting in aromatic wines characterised by floral and fruity aromas accompanied by greater freshness on the palate.
Dry interpretations often highlight citrus fruit, flowers, peach and Mediterranean herbs, while wines made from dried grapes develop greater concentration, softness and complexity.
Tasting both styles provides a complete picture of the grape's versatility and demonstrates the decisive influence of winemaking technique.
Zibibbo is the variety internationally known as Muscat of Alexandria, a member of the extensive Muscat family of grapes.
The name Zibibbo, however, is deeply rooted in Sicilian tradition and identifies a viticultural and cultural heritage closely connected with the Mediterranean.
Pronounced aromatic character is one of the common features of the Muscat family, although terroir and production methods create profound differences between individual expressions.
Grape drying is fundamental to some of Zibibbo's most prestigious expressions. Part of the harvest is allowed to dehydrate, progressively increasing the concentration of sugars and aromas.
Methods can vary according to tradition and producer, but the objective is to obtain rich and concentrated grapes while preserving aromatic integrity and balance.
Subsequent winemaking determines the relationship between sweetness, freshness, structure and intensity that will define the finished wine.
Dry Zibibbo pairs well with seafood appetisers, shellfish, fish, Mediterranean cuisine and aromatic or mildly spicy dishes.
Sweet Zibibbo is particularly suitable with dry pastries, almond desserts, fruit-based desserts and blue or aged cheeses. More complex expressions can also be enjoyed on their own.
Our selection includes Zibibbo wines from different producers, territories and vintages, with bottles chosen to showcase the different interpretations of one of Sicily's most distinctive aromatic grape varieties.
Our aim is to offer a choice suitable both for those looking for an aromatic Mediterranean white wine and for enthusiasts interested in great passito wines and the distinctive viticulture of Pantelleria.
Zibibbo is an aromatic white grape variety that can produce both dry and sweet wines, generally characterised by intense floral and fruity aromas.
Yes. Zibibbo is the traditional name used particularly in Sicily for the variety internationally known as Muscat of Alexandria.
In Italy, Zibibbo is particularly associated with Sicily and especially Pantelleria, where it is the grape behind the celebrated Passito di Pantelleria.
Dry versions pair well with fish, shellfish and Mediterranean dishes, while sweet Zibibbo works well with dry pastries, fruit desserts, blue cheeses and aged cheeses.
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Tipologia |
Bianco |
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Anno: |
2025 |
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Classificazione: |
Sicilia DOC |
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Regione: |
Sicilia |
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Vitigni: |
100% Zibibbo |
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Alcol: |
12,50% in volume |
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Formato: |
0,75 l Standard |
Contiene solfiti - Contains sulfites
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