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.
  • Grilled octopus with capers
    The wine's volcanic depth and saline character are a natural match for char-grilled octopus.

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. 2008 — First Serragghia dry Zibibbo vintage

Facts

Producer
Serragghia (Pantelleria)
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

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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