Zibibbo has a history spanning thousands of years: it has Egyptian origins and after this first long adaptation to the North African coasts, Zibibbo was brought to western Sicily by the Phoenicians and the Greeks, becoming one of the most widespread and interesting varieties of the western Mediterranean around 800-700 BC.
During the Roman Empire, the variety was also exported to other regions of southern Europe. Zibibbo is known in Sicily primarily by its Arabic name, Z'bìb, which simply means "raisin."
Cultivation area
The municipality of Salemi, 446 m above sea level, is where vines and wine have been defining features of the area for millennia.
Spontaneous fermentation works with what nature offers each year and relies on the strength and health of the land and the vineyard to obtain grapes rich in yeasts essential for fermentation in the cellar.
Straw yellow, full-bodied with golden highlights . A wide range of aromas, including apricots, flowers (especially acacia flowers), and honey.
Structured on the palate, sweet, full-bodied , but with sapidity, acidity and long persistence.
Technical data sheet
Additional details
Recommended pairings
Perfect to accompany fish and shellfish dishes, seafood dishes, omelettes, herb and asparagus risottos.
Serving temperature
Serve in a large white wine glass at 10/12°C
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