Blend of Moscato d'Alessandria (also called Zibibbo) and Albanello, grown organically on sandy soils over limestone.
The grapes ferment spontaneously with native yeasts and spend a short time on the skins, which gives the wine a gentle texture and a golden hue. It then rests 6 months in cement vats before bottling, with minimal sulfur.
In the glass it's fresh and aromatic: citrus, grapefruit and camomile, with a touch of spice and a salty, mineral finish. The Zibibbo smells sweet, but the wine is completely dry.
It's a killer with seafood. Try it with crudo, grilled prawns, spaghetti alle vongole or fritto misto. It also works with Sicilian classics like caponata or pasta with sardines and wild fennel, and with lightly spiced dishes such as Thai salads or sushi. Fresh goat cheese and green vegetables like asparagus or artichokes are good matches too.
That said, we mostly drink it for apéros, well chilled, with olives and a few salty snacks.
