Zibibbo

Zibibbo is much more than a simple grape variety: it embodies a true sensory odyssey through the winegrowing history of the Mediterranean. Also known as Muscat of Alexandria, this ancient grape connects us directly to the civilizations that shaped wine culture around the Mediterranean basin. The Phoenicians were among the first to introduce Zibibbo to Sicily, and later the Arabs perfected its cultivation. Today, it brilliantly represents the sun-drenched soul of the island of Pantelleria – a volcanic and arid land that produces the mythical sweet wine: Passito di Pantelleria.

At Vinodelice, we are passionate about this unique grape that combines millennia of tradition, intense aromatic expression, and contemporary finesse. Let’s embark together on the discovery of this Mediterranean treasure.

Origins

Zibibbo originates from the eastern Mediterranean, most likely from ancient Egypt or the Middle East. It was introduced to Sicily by the Phoenicians, great ancient sailors and merchants. Its current name derives from the Arabic word zabīb, meaning "raisin", reflecting its historic use as a table grape, dried fruit, and vinified variety.

This grape belongs to the great Muscat family, known for its powerful and floral aromas. In Sicily – and even more so on the island of Pantelleria – Zibibbo has found a unique terroir in which to thrive. Local growers practice a traditional cultivation method called alberello pantesco, where vines are pruned very low and planted in hollows dug into the soil. This technique protects the vines from the wind and retains moisture in the very dry climate. This know-how was even recognized as an Intangible Cultural Heritage of Humanity by UNESCO in 2014.

The Great Expressions of Zibibbo Around the World and Their Characteristics

Pantelleria: The Sanctuary of Zibibbo

On this small volcanic island between Sicily and Tunisia, Zibibbo reaches its peak. It is mainly vinified here as a naturally sweet wine, particularly under the Passito di Pantelleria designation. Grapes are harvested at full ripeness and sun-dried on mats – a process called appassimento – which concentrates sugars and aromas. The result is an intense wine, with aromas of dried apricot, honey, date, orange blossom and sweet spices, while retaining freshness thanks to the grape’s natural acidity.

Australia: A Bold and Modern Expression

At the opposite end of the Mediterranean tradition, Zibibbo is given a bold interpretation in Australia, notably by the Brash Higgins estate in McLaren Vale. There, it’s vinified using skin-contact, producing a dry, textured, vibrant orange wine. With aromas of candied citrus, black tea and exotic flowers, this version reflects the innovative spirit of contemporary Australian wine. It shows how adaptable Zibibbo is to different climates and cultures, inspiring radically new and unique expressions.

A Universal Aromatic Signature

In any form, Zibibbo is instantly recognizable by its unique aromatic profile. On the nose, it offers a burst of white flowers (jasmine, orange blossom), dried fruits (apricots, figs, raisins) and sweet spices. On the palate, it combines intense aromatics with vibrancy, often featuring a rich texture and a long, saline, typically Mediterranean finish.

The Price of Zibibbo

Zibibbo stands out with a particularly wide price range, making it accessible to curious amateurs and connoisseurs alike. Sweet wines like Passito, in their more affordable yet high-quality forms, typically range between €15 and €25. These bottles provide a perfect introduction to the grape’s universe, delivering impressive aromatic depth.

For more ambitious cuvées, especially from top Pantelleria producers like Donnafugata or Marco De Bartoli, prices range between €30 and €50. These wines are more concentrated and fully express the complexity and singularity of the island’s terroir.

Dry versions of Zibibbo, increasingly present on the market thanks to innovative winemakers, are generally priced between €20 and €35. They impress with their balance of mineral tension and aromatic expression. Finally, certain rare cuvées or exceptional vintages – often produced in very limited quantities – can reach or even exceed €100. These are true collector’s wines, sought after for their finesse, aging potential, and Mediterranean identity.

Food and Wine Pairings with Zibibbo

Whether vinified dry or sweet, Zibibbo proves to be an outstanding table companion, provided it is served at the right temperature. Dry versions reveal all their finesse between 10–12°C, while sweet wines express their full aromatic richness between 14–16°C.

In its dry form, Zibibbo pairs wonderfully with grilled seafood like prawns or calamari, and with firm-fleshed fish such as swordfish or tuna – especially when prepared Sicilian-style with herbs, tomatoes and olives. It also works beautifully with soft fresh cheeses like ricotta or burrata, particularly when dressed with olive oil or citrus zest.

As for Passitos, they go perfectly with traditional Sicilian desserts made from almonds or dried fruit, like cannoli or fig cookies. Their sweetness and aromatic complexity also elevate seared foie gras, creating a perfect harmony between richness and freshness. For fans of bold contrasts, a pairing with powerful blue cheeses like Roquefort or Gorgonzola reveals the full depth of the wine.

One of the most iconic Sicilian pairings remains Passito di Pantelleria with cassata – a dessert made of ricotta, candied fruit and marzipan. The wine complements it perfectly, combining intensity, freshness and aromatic persistence. It’s a taste experience that evokes the full generosity of Mediterranean culinary and wine heritage.

To learn more, feel free to check out our list of grape varieties!