Zibibbo is the Sicilian name for Muscat of Alexandria. This dry version of the grape is very aromatic and perfumed with blossom and honeysuckle on the nose. The palate is floral with ripe peach, nectarine and a subtle mango note on the finish, beautifully balanced by a crisp acidity.
Volcanic soils and a maritime influence combine to impart a distinct elegance and mineral character upon the island`s wines. Nero d`Avola and Shiraz make reliable, fleshy red wines, whilst Grillo, Inzolia and Chardonnay yield surprisingly well balanced and flavourful white wines. However, it is the uniquely rich and mineral influenced dessert wines that are perhaps Sicily`s greatest contribution to the wine world, from Marsala to Moscato di Pantelleria and Malvasia.