Zibibbo – The aromatic pearl of Sicily

Z i b i b b o T h e a r o m a t i c p e a r l o f S i c i l y

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Origin and history

Zibibbo, also known as Muscat of Alexandria, belongs to the Muskateller grapes family. Your name is probably derived from the Arabic word „Zabib“ (raisin), which indicates its origin and traditional use as a grape and the production of sweet wines.

The grape was brought to Sicily during the Arab rule in the Middle Ages and has found a home in particular on the island of Pantelleria, a small island between Sicily and North Africa.

Characteristics and wine profile

Zibibbo is known for their intensive, aromatic properties. Typical flavors are orange blossom, apricot, honey, exotic fruits and herbs. Depending on the style, the wines can range from dry to sweet:
New styles, new winemakers
In the winegrowers of the new generation in Sicily, Zibibbo is almost only developed dry. When reducing the yield and committed work in the vineyard, the grape gets a certain similarity to the Sauvignon Blanc from New Zealand. You can find flavors of gooseberries, dry hay and quinces, pears and apples.


With a wine essence like the Zibibbo from Sono Qui, we even find dominant flavors of vineyards.

Dry wines of the Zibibbo show freshness and an elegant aroma, which is characterized by floral and fruity notes.
Sweet wines, such as the famous Passito di Pantelleria, offer concentrated flavors of honey, raisins and candied fruits.


Cultivation and terroir


The grapes thrive particularly well in hot, dry areas such as Pantelleria, where volcanic floors and strong winds shape the development of grapes. The traditional cultivation methods on the island, including the „Albersello“ system (a low, umbrella-like traveling), are recognized by the UNESCO as a cultural heritage.

Meaning in the wine industry


Zibibbo is used for high -quality sweet wines as well as for fresh, dry white wines. The Passito di Pantelleria in particular has found internationally recognition and is a prime example of the extraordinary quality of this grape variety.


The new style of Zibibbo from the west of the island (Marsala, Trapani) is a Sicilian equivalent to the Sauvignon Blanc from New Zealand with a somewhat softer mediterranean touch

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