The name is derived from the Arabic term “The Great,” because the wine is made in the shadow of the imposing Ben Ryé and because this extremely delicate Moscatoconstantly surprises and enchants. First vintage 1990.
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Grapes: Zibibbo (Moscato d’Alessandria).
Trained in an extremely low bush typical of Pantelleria and pruned short. Planting density: 2,500 vines per hectare (1,011 an acre); and production of about 4.0 tons per hectare (1.62 tons an acre). Volcanic terrain rich in minerals.
Alcohol content: 11.5-12.5% vol.
Vinification: The grapes are harvested during the first 10 days of September when they are very mature, noted by their unmistakable golden color. The grapes are soft-pressed and fermented in stainless steel at controlled temperatures. The wine is released after aging in the bottle for at least 4 months.
Description: An elegant, equilibrated interpretation of Zibibbo, the wine offers a clean, balanced bouquet with scents of melons, orange peel, roses and honey that assure a satisfying impact on the nose. Moderately sweet, fresh and sapid flavor with limited alcohol. Food & Wine: The wine is perfect with savory cheeses, pies of fruit with white pulp, fruit salads and baked desserts with lemon peel. Try it with bottarga (cured tuna roe) and smoked, not marinated, fish. Goat cheeses.
Two dishes: Spaghettoni con la bottarga (large spaghetti with salted and dried roel). Pesce spada affumicato alle erbe aromatiche (smoked swordfish with herbs).
Serve: In small, tulip-shaped goblets, slightly bellied; uncork when the wine is to be served; best at a temperature of 12°C (54°F).