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Mandrarossa (settesoli) zibibbo wines

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White organic still dry aromatic
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White dessert wine dessert wine aromatic
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White organic still dry aromatic
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Information about Zibibbo

Autochthonous
(Local)
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Grape variety Zibibbo
Synonyms moscato d'Alessandria.
Grape colour White grape
Aromas Semi-Aromatic
Variety Autochthonous
Vigour Medium
Ripening End of September, beginning of October.
Productivity Adjust even if not very abundant.
Areas of cultivation It is spread almost exclusively in the island of Pantelleria, where it produces a triple use grape: table, wine and drying.
History Zibibbo is the Italian name that has been given to the Moscato di Alessandria in Sicily, imported from the Phoenicians since ancient times and therefore an autochthonous Sicilian in all respects with the name given by the Sicilians. Very exploited in the production of sweet wine and as table grapes in the islands, Zibibbo is a white grape of Egyptian origin, which the Phoenicians and then the Romans spread throughout the Mediterranean, where it grows well in the warm southern climates. This is sometimes called Moscato Romano. The name Zibibbo, however, derives from the North African zibibb, dry grapes for that language, which has greatly influenced the Sicilian dialect especially during the Arab domination.
Ampelographic features Leaf: medium size, trilobata (rarely pentalobata) with not very deep and closed lateral sinuses and slightly acuminated lobes; Deep vein breast and a little tight (often in these breasts you can notice 1-2 small characteristic teeth); Small, sharp teeth, in double series, often concave on one side and convex on the other; Shiny top page, glabra; Lower side glabrous or with lightest pubescence more visible along ribs, especially at intersection points; Flap nearly flat, a bit bulky; Corner at the top of the almost straight terminal lobe; Ribs of green color, slightly rosé to the base on the two pages. Bunch: a bit long and thick, medium compacted or tapered, conic-pyramidal, winged (with 1-2 wings); Peduncle visible, semi-woody to the first branch. Acino: big, subtropical tendon to the egg; Non-persistent navel; Circular cross section; Peel, thick, thick, greenish-yellowish; Fleshy meat (crunchy) and flavor intensely muscled, pleasing; Long pedestal, green, with little noticeable, green; Long brush, greenish yellow.
Characteristics of the wine obtained from this grape variety From the zibibbo you get a straw-yellow wine tending to the golden and amber after drying, with very intense aromas, ample, aromatic, fruity, spicy, with notes of candied citrus fruit and dried fruits. The taste expresses great sweetness and softness, freshness and flavor, which give the wine a great texture, pleasant balance and an important taste-olfactory persistence.
Notes Resistance to diseases: foliage and clusters have sometimes appeared a little sensitive to the mildew, but it does not go very well with rotting and keeps good time on the plant and fruit.

Images Zibibbo

Zibibbo 1
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