Adamo Zibibbo Ruano 2021

White Wine | 2021 | Italy | Sicily

Regular price
€14,00
Sale price
€14,00
Regular price
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Why Marco Loves It

‘A traditional Sicilian gem with a new identity’.

If you are a Gewürztraminer, Riesling, or Sauvignon Blanc lover, you can’t miss this one. Zibibbo, also known as Moscato d’Alessandria, is one of the rarest grapes in the world as well as a rare triple threat: it's a grape that can be used for wine, eaten as a fresh table grape, and also made into raisins. Its extraordinary adaptability is the main reason for a long history that dates back thousands of years. 

For the wine enthusiasts, we’ll note that it has a great intra-varietal genetic variability, meaning its clones show distinctive characters that change from place to place. It is a resilient variety: while sensitive to extreme humidity, it is resistant to drought and hot climates, which is why recent studies suggest that Zibibbo is among the most interesting varieties to consider in an era of climate change.

In the past, Zibibbo was used to produce mostly sweet wines, but in the late '90s, winemakers Vincenzo and Vito Adamo embraced its potential for making dry wines. Today, they work with a specific variant of Zibibbo that shows higher alcohol potential (increasing the body and structure in the wine) and milder acidity. 

Zibibbo is highly aromatic for a white wine. Its berries contain high levels of organic compounds called terpenes, particularly linalool, geraniol and nerol, all of which contribute to the wine’s intense aromas. Due to the wide range of aromas it can express, I like to drink it in a large wine glass.

Adamo Zibibbo Ruano-2021
Marco Boldrini
Adamo Zibibbo Ruano 2021
Adamo Winery
  • Adamo Zibibbo Ruano-2021
  • Marco Boldrini
  • Adamo Zibibbo Ruano 2021
  • Adamo Winery
Adamo Zibibbo Ruano-2021
Marco Boldrini
Adamo Zibibbo Ruano 2021
Adamo Winery
Organic
Biodynamic
Italy
10-12°C
IGT
750ML
Cork
Zibibbo
12.7%

Tasting & Pairing

Tasting notes:

The wine shows a stunning palate of figs, apricot, candied orange peel, jasmine and chamomile. It seems like 2 souls are living in the same glass, an aromatic explosion on one side, and a long mineral, almost marine aftertaste on the other. Pairing this Zibibbo with food is easy given its suitability for a wide range of dishes. We recommend trying anything from fish and seafood to white meat and mature cheeses.

Hard Cheese
Fish
Shellfish
Poultry
Pasta

Pairing Recipe:

Marinated Sardine Fillets Over Pappa Al Pomodoro

Go To Recipe