Barraco
Zibibbo 2024
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Zibibbo |
| Aging | Once fermentation is complete, part of the mass is transferred to concrete tanks until spring, then bottled. |
- Grape variety: 100% organic Zibibbo from 2023, a dry and aromatic white wine
- Origin: Marsala, Sicily; Terre Siciliane IGT, 12% ABV, 0.75 l bottle
- Vinification: 24-hour maceration on the skins, fermentation in steel and ageing in cement
- Aromas: Jasmine, orange blossom and lychee with hints of basil, rosemary and ginger
- Taste and pairings: Savoury and refreshing, ideal for Sicilian cuisine and spicy dishes
Description
What kind of wine it is
Barraco Zibibbo is an aromatic organic white dry wine produced in the Sicilian Lands, characterised by a savoury and refreshing sip. The bouquet combines jasmine, orange blossom and lychee with hints of basil and rosemary. On the palate, it reveals a long persistence with a refined ginger finish. It is ideal for accompanying Sicilian cuisine, pumpkin tortelli or enhancing the spices of oriental cuisine.
Where it comes from
This wine originates from the Marsala area in Sicily, where Barraco cultivates Zibibbo grapes using the Guyot system. The vines thrive on dark clay-limestone soils, whose mineral richness gives the sip a distinctive savoury drive. To maximise freshness and preserve the delicate aromatic nuances of the grapes, the harvest takes place in the first days of September, ensuring an excellent balance between acidity and aromatic concentration.
How it is produced
The production process aims to strictly preserve the varietal authenticity. Immediately after harvesting, the Zibibbo bunches undergo a targeted skin maceration lasting twenty-four hours. This essential step allows the extraction of precious olfactory components, increasing the wine's three-dimensionality while maintaining a distinctly dry character. Subsequently, the must undergoes alcoholic fermentation in steel containers. Once the process is complete, maturation continues in cement tanks, where the wine rests undisturbed until spring. This production technique imparts harmony and delivers a defined aromatic profile before bottling.
History and Curiosities
Since 2005, the Barraco winery has been vinifying Zibibbo as a single varietal, transforming Sicily's most famous aromatic grape into an elegant organic dry white. This Terre Siciliane IGT interpretation is born from meticulous harvesting carried out in the first days of September. Its sensory complexity is enhanced by careful skin maceration for 24 hours, followed by fermentation in steel. A delicate maturation in cement vats until spring perfects its overall harmony before bottling.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
| Name | Barraco Zibibbo 2024 |
|---|---|
| Type | White organic still dry aromatic |
| Denomination | Terre Siciliane IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Zibibbo |
| Country | Italy |
| Region | Sicily |
| Vendor | Barraco |
| Story | History and Curiosities Since 2005, the Barraco winery has been vinifying Zibibbo as a single varietal, transforming Sicily's most famous aromatic grape into an elegant organic dry white. This Terre Siciliane IGT interpretation is born from meticulous harvesting carried out in the first days of September. Its sensory complexity is enhanced by careful skin maceration for 24 hours, followed by fermentation in steel. A delicate maturation in cement vats until spring perfects its overall harmony before bottling. |
| Origin | Marsala, Sicily, Italy |
| Soil composition | Clay-limestone soil |
| Cultivation system | Guyot, low espalier |
| Harvest | First ten days of September |
| Production technique | Fermentation in steel after 24-hour maceration on the skins; ageing in cement tanks until spring |
| Wine making | Fermentation in steel containers after 24 hours of maceration on the skins; part of the mass is aged in cement tanks until spring, then bottled. |
| Aging | Once fermentation is complete, part of the mass is transferred to concrete tanks until spring, then bottled. |
| Allergens | Contains sulphites |