Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Oaknone or neutral

Drinking window

Best 2 to 8 years from vintage.

vintage2 yrs8 yrs10 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong, Saline-Mineral, Wild finish

Aroma: wild volcanic mineral, fresh citrus, Mediterranean maquis, flint

Palate: saline mineral, citrus, volcanic stone, wild herbs

Serragghia's dry Zibibbo is among the most mineral and wild table wines produced in Sicily: zero-sulphur, biodynamic, from the volcanic pumice soils of Pantelleria, it captures the island's raw elemental character without sweetness.

What it pairs with

  • Pantelleria insalata pantesca The wine's volcanic mineral and maquis notes mirror the island's signature salad of tuna, tomato, capers and olives.
  • Raw Sicilian red shrimp Saline mineral character and wild herb notes frame the oceanic sweetness of the raw shrimp.More wines for prawns and shrimp →
  • Grilled octopus with capers The wine's volcanic depth and saline character are a natural match for char-grilled octopus.More wines for octopus →

With cheese

Pecorino Siciliano Our pick Pecorino Siciliano is sweet with strong pasture notes when young, spicier with age. A dry Pantelleria Zibibbo, saline and citrusy with wild herbs and high acidity, cuts the fat and meets those pasture notes.

How to serve Serragghia Zibibbo Secco

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
  4. Pair with. Pantelleria insalata pantesca, Raw Sicilian red shrimp, Grilled octopus with capers. Match the wine's structure to the dish's fat and salt.

History

Gabrio Bini introduced a dry Zibibbo from the Serragghia estate in 2008, providing a non-sweet expression of the island's character. The wine is made with the same biodynamic, zero-sulphur approach as the Passito but captures the wild mineral soul of Pantelleria without sweetness, becoming sought-after in natural wine circles.

  1. 2008First Serragghia dry Zibibbo vintage

Facts

Producer
Serragghia (Pantelleria) · visiting guide
Grapes
Zibibbo
Classification
Terre Siciliane IGT
Oak
No oak; stainless steel; no additions; no sulphur
ABV
12.5%
Price
€25-45 at retail
Drinking window
2-8 from vintage
First vintage
2008
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED

Frequently asked about Serragghia Zibibbo Secco

What does Serragghia Zibibbo Secco taste like?

On the nose, wild volcanic mineral, fresh citrus, Mediterranean maquis, flint. On the palate, saline mineral, citrus, volcanic stone, wild herbs. Structurally medium-bodied, low tannins, high acidity with a long, saline-mineral, wild finish. Serragghia's dry Zibibbo is among the most mineral and wild table wines produced in Sicily: zero-sulphur, biodynamic, from the volcanic pumice soils of Pantelleria, it captures the island's raw elemental character without sweetness.

When should I drink Serragghia Zibibbo Secco?

Drink 2-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Serragghia Zibibbo Secco?

Pantelleria insalata pantesca is the canonical pairing. Other strong matches include Raw Sicilian red shrimp and Grilled octopus with capers. The wine's volcanic mineral and maquis notes mirror the island's signature salad of tuna, tomato, capers and olives.

What grapes are in Serragghia Zibibbo Secco?

The blend is Zibibbo. The wine is classified as Terre Siciliane IGT.

Tags

biodynamic dry hidden gem high acid medium body medium term mood contemplative mood funky occasion dinner party occasion summer old world organic pairs with oily fish pairs with shellfish pairs with white fish price trade up still white zibibbo

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