Zibibbo: aromatic wine from Egypt to Italy
A long history for a wine with an unmistakable taste
It has several names, but its identity is one: the Zibibbo grape holds a history spanning thousands of years.
Its name derives from the Arabic word Zabīb, or "raisins", the Zibibbo has Egyptian origins and was transplanted for the first time to Pantelleria by the Phoenicians.
The Arabs also imported the processing method: the vines grow low, the leaves intertwine and touch the ground, forming protection from wind and salt.
Moreover, the trunk of the vine is grown under the ground, so that it can enjoy the moisture absorbed during the night and released during the day.
How to serve the Zibibbo and what it goes with:
Zibibbo wine is a dry and aromatic type with a straw colour with hints of white fruit, flowers and citrus fruits. It is suitable for accompanying fish and white meat dishes.
Moscato, the flagship of the production of Zibibbo grapes, is a wine with a sweet and rich flavour, with golden nuances, and with notes of apricot, acacia flowers and honey. Moscato wines are soft and can be combined with all pastries, in particular with dry, soft and creamy desserts such as cassate or Sicilian cannoli.
The Passito di Pantelleria is the most aromatic and fragrant of the wines made with Zibibbo grapes: it is a sweet fortified wine, rich in hints of raisins and dried fruit enclosed in intense golden colour. It goes well with tarts and shortcrust pastry, panettone and creams.
If you come to Italy - maybe in Sicily - taste the Zibibbo together with a typical local dessert. It will be great!