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Structure
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 in the header is our own.
In the glass
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. -
Grilled octopus with capers
The wine's volcanic depth and saline character are a natural match for char-grilled octopus.
How to serve Serragghia Zibibbo Secco
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- 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.
- 2008: First 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
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