Pellegrino Zibibbo

Pellegrino Zibibbo

Pellegrino, 0,75 l - 16.00%
100% Zibibbo

€ 9.45
Price ex VAT
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Last 4 bottles
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Order by 15 hrs and 19 mins to receive it 2024年5月21日 in  United States of America.

Sicily - Italy
White organic fortified wine dessert wine aromatic

How to serve

Serve at:

14 -16°C.

Longevity:

05 - 10 years

Glass:
Dessert Wines
Pellegrino Zibibbo
Born from a rich and generous land cultivated naturally, in full harmony with, and respect for, the environment. Its fragrance is intense with notes of citrus fruit and orange blossoms and delightful hints of yellow peaches, citron and melon.

Colour

Light straw yellow.

Bouquet

Intense notes of citrus fruits, orange blossoms and pleasing hints of yellow peaches, citrons and melons.

Flavour

Elegant and lingering, with notes of yellow peaches, melon, citrus fruit and almonds.

Pairing

Sweets full of flavour as the “Mostaccioli” of Erice and aniseed biscuits. Unconventional: goat ricotta with glasswort and vanilla chocolate from Modica.

Cheese
Desserts
Goat cheese

Features

Name Pellegrino Zibibbo
Type White organic fortified wine dessert wine aromatic
Classification IGT Terre Siciliane
Size 0,75 l Standard
Alcohol content 16.00% by volume
Grape varieties 100% Zibibbo
Country
Region Sicily
Origin Marsala (TP).
Climate Mediterranean, mild Winters, limited rainfall, very hot and windy Summers. Altitude: 0-300 m. a.s.l.
Soil composition Medium-textured, sandy and slightly clayey soil.
Harvest First 20 days of September.
Vinification Maceration for 6-8 hours, controlled fermentation and fortification with wine rectified spirit.
Ageing In vats at controlled temperature for 6 months.
Allergens Contains sulphites
Pairing Sweets full of flavour as the “Mostaccioli” of Erice and aniseed biscuits. Unconventional: goat ricotta with glasswort and vanilla chocolate from Modica.
On offer Price Pellegrino Zibibbo € 9.45  ex VAT

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Description

Vintage

xtraWine
92/100 
N/A
Pellegrino

The fame of Marsala wine is due mainly to the British, who had already traded in Port, Madeira and Sherry products. In 1773 they docked in Marsala where they tasted this "nectar" and were completely mesmorised. By using similar production technique...

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