About this WINE
Valdibella, Sicily
Valdibella started in 1998 with the setting up a Salesian community to support the local youth of Camporeale in Sicily, and eventually it grew into a farming cooperative in 2000. Today, the cooperative offers a new way for local landowners: a real alternative to that of selling fruit (but also almonds and olives) to huge cooperatives, whose activities are closely tied to those of the big brands. In a spirit of solidarity, the Valdibella cooperative refuses to pay the mafia protection money (as per the logo ‘AddioPizzo’), while sharing its values with the local community.
They farm their 220ha (of which 70 are vineyards) organically (certified), vinified in a new cantina, under the direction of both Belgian winemaker Benoit de Coster and their consultant Vincenzo Drago. The first bottled and labelled vintage was in 2009. They also make two wines, a white and a red, without the addition of sulphur dioxide at bottling. Viticulturally the focus of Valdibella is on autochthonous (grape) varieties, notably Catarratto (Lucido, Extra-Lucido and Comune), Grillo, red Nero d’Avola, and Perricone. But they also grow Cabernet Sauvignon, Chardonnay, and Muller-Thurgau.
The 220ha are located around the town of Camporeale, with the vineyards at between 300 – 500 msl, on leached red ‘regosuolo’, a lime and clay mix, over sedimentary soils. The vineyards are well ventilated, facilitating organic agriculture, and extending the date of harvest until late in the season. They are working on a system of reducing the amount of copper and sulphur used in the vineyard. No chemicals are used.
Zibibbo
Zibibbo, also known as Muscat of Alexandria, belongs to the broader Muscat grape family and is renowned for its aromatic qualities. While it shares its heritage with other Muscat varieties, Zibibbo has unique characteristics and is still cultivated in several wine regions worldwide.
The variety is grown in various wine regions, including Australia and South Africa, where it thrives in warm climates. Additionally, it has a presence in the wine regions of Samos in Greece, the island of Pantelleria in southern Italy, and sweet wines produced around Málaga, Spain. In Spain, it is sometimes blended with Pedro Ximénez grapes.
While Zibibbo may have less aromatic intensity than Moscato Bianco (also known as Muscat Blanc à Petits Grains), it is still highly aromatic. It is noted for its delightfully fresh grape aromas and sweet overtones. These characteristics make it a valuable grape variety for producing aromatic and flavorful wines.
The variety’s versatility is reflected in the different styles of wine it can produce. It is considered prime material for sweet wines, where its natural sweetness and aromatic profile can shine. It is often used to make sweet dessert wines. Additionally, it can be used to produce steel-fermented dry table wines, which showcase a different side of the grape’s character. Less frequently, Zibibbo is also used to make spumante, a light sparkling wine.
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Description
A lesson in energy, the wine’s nose is vivacious and expressive with lemon, elderflower and fresh grape notes to the fore; while the acidity is ripe, yet vibrant, with hints of saline minerality underpinning the core.
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