Seductive Zibibbo - Wine & Spirits Magazine

Seductive Zibibbo

Giusto Occhipinti (left) and Giambattista Cilia (right) use clay amphorae to mature their Zibibbo in Pithos. (Photo courtesy of the winery)

This delicious orange wine’s appeal will reach beyond ardent natural wine fans. It starts with zibibbo (muscat d’Alexandria), the juice of the grapes left in contact with the skins for seven months in buried amphorae, developing a chewy texture and an intense copper hue. Decant the wine for an hour to let some funky aromas blow off and you’ll find vibrant and concentrated flavors of apricot, lime blossom and salted yellow plum, all of it tinged with salinity and a hint of savory bone broth. The complex flavors change hour by hour and will seduce you over the course of an entire evening. 


COS 2021 Terre Siciliane Zibibbo in Pithos

Every week, our editors highlight a wine that intrigued them in our blind panel tastings, expanding on their tasting note in this space. These are entirely editorial choices; there are no paid placements. Subscribers can also access the original tasting note by searching here.

is the Italian wine editor at Wine & Spirits magazine.

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