Type: Zibibbo Sicilia Doc
Alcoholic content: 12-13% alc/vol.
Grapes: Zibibbo (Moscato d'Alessandria) cultivated at Pantelleria and trained in an extremely low bush and pruned short; planting density 2,500 vines per hectare (1,011 an acre); production of about 5 tons per hectare (2 tons an acre); volcanic terrain rich in minerals.
Wine-making: The sapling grapes grown on terraces in Pantelleria are harvested at the end of August, in cooler districts, and with younger vines. After soft pressing of the grapes, the must is fermented at controlled temperatures; the resulting wine ages in the bottle for a minimum 2 months before release to the market.
Description:The dry version of Zibibbo, this aromatic white has a true Mediterranean soul. Bright straw yellow with greenish hues, its brightness becomes grape, pear, melon to the nose; the flower merges with fruit, almond and rosemary. Beautifully caressing, it enchants with the typical features of Zibibbo, pulpy and persistent.
Food & Wine: Recommended with all types of fish, baked pasta in white sauce, fried fish.
Two dishes: Sarde a beccafico (sardines stuffed and roasted or fried). Pesce gatto con ravioli e asparagi alla maggiorana (catfish with ravioli and asparagus flavored with marjoram).
Serve: In tulip-shaped goblets of medium size and height; uncork at time of serving; excellent at 9-11°C (48-52° F).
Curiosity: "From the disheveled tresses the color of the sun, seawater flowed over the green, wide-open eyes." Thus Giuseppe Tomasi di Lampedusa describes Lighea, the bewitching siren and principal figure in his novel. She has inspired the creation of a complex and innovative wine and an equally original label. "It wasn't easy to print this label," Gabriella Rallo recalled, "and preserve the thousand shadings of the original colors of the drawing."