Italy from Z to A: Zibibbo!

[Botafogo]

In response to requests for more info about the wonderful exposition of Chaos Theory called Italian Wine I am innaugurating a sort of Domande Frequente re varietals. Today we will check out one of the rarest wines in the world, made on an island closer to Africa than Italy but still Italian territory:

Zibibbo is the dialect name used on Pantelleria for a particularly fragrant clone of Moscato Alexandria, usually vinified after the grapes are dried severely (in nets strung ove black volcanic glass) to produce wines of insane concentration, depth, sweetness AND acidity and often very high natural alcohol.

Great producers include:
1) Murana who makes three levels of sweetness (almost always capturing a tre bicchieri for one of them) as well as a bone dry but very aromatic version called Gadi.

2) The late, lamented Eleanora Limonci Keusseoglou who made a version so rich and balanced that she packaged it in minaret shaped bottles with stoppers attached as it will not spoil like a normal unfortified wine. This is called Khaggiar!

These wines have more citrus and spice (coffee and cloves) than Vin Santo and are fabulous with dried fruits and really stinky cheeses.

Salute, Roberto

[This message has been edited by Botafogo (edited 01-03-99).]