Dessert wine made from local grapes slightly dried on the vine. Velvety on the palate, fine and delicate on the nose, Zibibbo Angileri is perfect to be enjoyed with soft and creamy desserts from Sicilian pastry.
The company owns about 50 hectares of land on various plots in the municipalities of Marsala, Mazara, Trapani and Salemi. In these areas, the vines necessary for the production of its wines are grown: Zibibbo, Nero d'Avola, Grillo, Catarratto, Inzolia and Damaschino. These are all local grapes that can only be grown in Sicily and that need a particular microclimate found only in the province of Trapani. The company uses a mix of traditional and modern techniques for the production of these grapes. For example, it has begun to use mechanical harvesting systems, but also uses ancient systems such as the sapling. In addition, the entire production is done trying to minimize the environmental impact and preserve the natural heritage of the area. Marsala is produced with four different grape varieties: Grillo, Catarratto, Inzolia and Damaschino. Our liqueur wines (Zibibbo and Moscato) are produced using the zibibbo vine synonymous with Moscato d’Alessandria (of Egypt) which is extremely typical as it can only be grown in the province of Trapani. These are vinified using a traditional process in which fermentation is stopped with an addition of alcohol which ensures that the sugars present in the wine derive entirely from the grapes.
The grapes necessary to produce Moscato are harvested in a late period so that they wither on the vine and make the final product more amber and with a more intense flavor.
Alcohol content: 16,5%
Volume: 75 cl
Grape: Zibibbo (Muscat of Alexandria)
Name: Sicilia IGP
Pairing: Ideal with shortcrust pastry desserts.
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