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AZIENDA AGRICOLA SERRAGGHIA Zibibbo
AZIENDA AGRICOLA SERRAGGHIA Zibibbo
Regular price
$154.00 USD
Regular price
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$154.00 USD
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Serragghia Zibibbo is an extraordinary natural orange wine made from the Zibibbo grape, a local synonym for Muscat of Alexandria, grown on the rugged, volcanic island of Pantelleria, located closer to Tunisia than mainland Sicily. Produced by Gabrio Bini, a former Milanese architect turned cult winemaker, this wine embodies his eccentric, minimalist approach to winemaking and his deep connection to Pantelleria’s wild terroir. The vineyards, some with bush vines over 60 to 100 years old, are perched on ancient terraces at some of the island’s highest points, benefiting from cooling sea breezes and volcanic soils rich in tuff, sand, and minerals. These vines are tended biodynamically and organically, without chemical treatments, using only hand and horse labor, reflecting Bini’s commitment to preserving the land’s natural energy.
The production process is as unique as the place itself. The Zibibbo grapes are hand-harvested and fermented spontaneously with native yeasts in terracotta amphorae, often buried in the vineyard’s volcanic soil. The wine undergoes extended skin contact—ranging from three to seven months depending on the vintage—resulting in its characteristic amber-to-orange hue and a textured, tannic profile uncommon for white wines. After fermentation, it’s aged briefly (typically three to twelve months) in the amphorae, then bottled unfiltered, unfined, and without any added sulfites, preserving its raw, untamed character.
In the glass, Serragghia Zibibbo reveals a hazy, golden-amber color, a visual hint of its skin-contact origins. The nose is an aromatic explosion, blending the Muscat grape’s hallmark floral and fruity notes—think orange zest, peach, apricot, lychee, and passionfruit—with wilder, more complex layers like Mediterranean herbs, sea salt, and a smoky minerality derived from the volcanic soils. Some vintages may show subtle hints of volatility or mousiness (a trait common in natural wines), adding an earthy, funky edge that evolves dramatically as the wine breathes. On the palate, it’s a kaleidoscope of flavors: dry yet fruit-forward, with citrus pith, tropical fruit, and spice, balanced by a streamlined acidity and fine, grippy tannins. It feels both weightless and full-bodied, with a long, invigorating finish that carries notes of brine, herbs, and stone fruit.
Clocking in at a modest 12% to 12.7% alcohol, Serragghia Zibibbo is as versatile as it is distinctive. It shines as an aperitif, its freshness cutting through the heat of a summer day, but also pairs beautifully with shellfish, vegetarian dishes, or bold flavors like spiced Mediterranean cuisine. This wine is not for everyone—its unconventional profile can surprise traditional palates—but for natural wine enthusiasts, it’s a captivating expression of Pantelleria’s rugged beauty and Bini’s uncompromising vision. Each bottle is a snapshot of a specific vintage, varying slightly year to year, and its rarity and cult status often command prices upwards of $90 to $150. Whether sipped immediately or cellared for a few years, it’s a wine that demands attention and rewards contemplation.
