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).