Zibibbo, also known as Moscato d’Alessandria, is a white grape variety whose origins are not certain, as often happens in the world of wine. In all probability it all began in Egypt, and its diffusion in “Europe” probably depended on the well-known commercial skills of the Phoenicians.
Origins
It is thanks to them and then to the Romans that this excellent wine was made known throughout the Mediterranean area, until it naturally reached Sicily by the Arabs, during the domination of the first thirty years of the year 800.
The Arabs immediately understood that the climatic conditions of Sicily and Pantelleria in particular were perfect for drying table grapes and they dedicated themselves to this production without in the slightest thinking of a possible vinification which nevertheless occurred – probably by chance. – with excellent results for the tastes of the time.
Pantelleria
In a land like that of Pantelleria, with unique effusive morphological characteristics, terracing and sapling farms typical of a bygone era and a very particular climate, it is understandable that after all these centuries, the Pantelleria people consider this unique and inimitable vine autochthonous. capable of generating magnificent wines, especially dessert wines.
A vine with a rare territorial caliber, a harbinger of wonderful wines of international significance: from sparkling Moscato to liqueur and golden, from liqueur passito to sweet and white Pantelleria zibibbo, all unique and unmistakable.
As evidence of the predisposition of this grape variety in preferring the transformation into excellent sweet wines, the same name intervenes which seems to derive from the Arabic zabīb, but also from the African zibibb, which in both cases means “dried grapes”; the late harvests, the withered bunches and the significant sugar residues complete the work.
Zibibbo or Muscat of Alexandria
To all intents and purposes it is a Muscat of Alexandria therefore an aromatic vine, very fragrant and with an international reputation to defend, whose organoleptic characteristics of fresh apricot, almond, broom flowers, acacia, lime, as well as honey and musk, are expressed in Sicily, thanks to the magnificent “terroir”, like nowhere else in the world.
Passito di Pantelleria
Another thing is the passito di Pantelleria, obtained from dried grapes that give life to wines with extremely bright and brilliant colors, a consistency and a body of all relief, rich in an enviable acidity and flavor, with very intense and complex aromas and flavors. .
Pairings
Zibibbo with its vigorous and bright straw yellow, sometimes golden, has obtained very interesting results even when vinified dry, due to the intriguing aromas and flavors, and even if it is different from the Moscato and Passito brothers, of which perhaps it fears the notoriety but not the comparison is the classic wine to try at least once in a lifetime.
Depending on type , the dry zibibbo, at a temperature of 8-10 degrees, is an excellent accompaniment to fish, vegetarian dishes and white meats, while muscat and passito, served at a slightly higher temperature, are for our authoritative pastry Italian, as well as for aged and blue cheeses.
