Zibibbo

What Is Zibibbo?

Zibibbo is the Sicilian name for Muscat of Alexandria, an ancient aromatic white grape. In Sicily it is grown above all on the island of Pantelleria, where it makes Passito di Pantelleria, one of Italy's great sweet wines, as well as dry, aromatic whites with orange blossom, apricot and grapes.

The name comes from the Arabic zabib, "raisin", a reminder of the Arab presence in Sicily in the Middle Ages and of the grape's long use for drying. Muscat of Alexandria is one of the oldest grapes in the Mediterranean. On Pantelleria it is grown as low bush vines in hollows dug into the volcanic soil, to protect them from the strong wind; this traditional practice, la vite ad alberello di Pantelleria, was added to UNESCO's list of intangible cultural heritage in 2014.

Where Zibibbo Grows

  • Pantelleria: a small volcanic island between Sicily and Tunisia, with black volcanic soil, terraces with dry-stone walls, strong winds and very little rain.
  • Western Sicily: around Marsala and Trapani, for dry and sweet wines.
  • Other parts of Sicily: small plantings, including some natural-wine producers in the southeast.

Zibibbo and Italian Denominations

For Passito di Pantelleria, part of the grapes are dried in the sun for weeks and then added to the fermenting juice of fresh grapes, which gives intensity while keeping freshness.

Flavor Profile and Tasting Notes

Dry Zibibbo:
- Fruit: fresh grapes, peach, apricot, orange and lemon.
- Other notes: orange blossom, rose, sage and a salty finish.
- Structure: light to medium body, aromatic, dry.

Passito di Pantelleria:
- Fruit: dried apricot, fig, date, candied orange and raisins.
- Other notes: honey, caramel, Mediterranean herbs.
- Structure: full body, sweet, balanced by fresh acidity; ages for many years.

Food Pairing

  • Dry Zibibbo: aperitivo, raw fish, couscous, spicy dishes and Sicilian seafood.
  • Passito: cannoli, cassata, almond pastries and dried-fruit tarts.
  • Cheese: blue cheese, aged pecorino and ricotta desserts.
  • Meditation wine: the best passito wines on their own after dinner.

How to Choose and Where to Start

For a sweet wine, try a Passito di Pantelleria: well-known examples include Donnafugata's Ben Ryé and Marco De Bartoli's Bukkuram, and producers such as Pellegrino, Ferrandes, Salvatore Murana and Abbazia San Giorgio. For a dry style, look for a Terre Siciliane Zibibbo from De Bartoli, Firriato, Rallo or Barraco.

Zibibbo is a cousin of Moscato Bianco, and shares western Sicily with Grillo and Catarratto. Read our best Italian dessert wines, the best Sicily wines, the Sicily wine tour, or browse the grape varieties index.