The word "zibibbo" comes from the Arabic word zabīb (ÒÈíÈ) meaning "raisin" or "sultana". Zibibbo is one of the very rare grapes in the world with a triple attitude: it is a wine grape, it is delicious to eat and ideal to wither. His extraordinary ability to adapt is one of the reasons for its very long history, which dates back to 5,000 years ago.
Also known as Moscato D'Alessandria – it comes from Egypt and spread throughout the Mediterranean thanks to the Romans. Originally grown only in Sicily, today Zibibbo is also planted in several European countries. Cultivation has also spread to South Africa, California, Australia and South America, and there are over 200 registered synonyms of this vine. In Sicily the largest production is concentrated in the province of Trapani. Pantelleria – a beautiful small island in the middle of the Mediterranean – has been declared a UNESCO World Heritage Site due to the traditional viticulture methods still used in the cultivation of vines (Pantesco sapling). It has a medium sized leaf, normally trilobate, a well-voluminous and oblong cluster, the grape is large, ovoidal with thick skin whose colour is green tending to yellow; its ripening is a little late. Zibibbo grapes are used for both vinification, direct consumption or drying. This grape has peculiar organoleptic properties: its berries are rich in aromatic organic compounds (Terpenes) and high concentrations of Linalool, Geraniol, Nerol. Its grapes give both light and fragrant dry, with delicate nuances ranging from floral to citrus, and orange wines made intense by the maceration on the skins and characterized by fruity hints of figs, apricot and candied orange peel, and extraordinarily complex dessert wines, where honey, dates and dried fruits are the most typical awards. The unmistakable golden yellow colour can show amber reflections.
Zibibbo is unquestionably one of Sicily's excellences.
