2019 Serragghia Gabrio Bini - Bianco Zibibbo (92 pts) @serragghia
ℹ️ The wine is 💯 Zibibbo (AKA Muscat of Alexandria) from the island of Pantelleria, which is a volcanic satellite island of Sicily. The 60-year-old vines are Biodynamically farmed. The wines are made in buried clay amphorae with skin contact for 3 months. Natural winemaking only using spontaneous wild yeast fermentation, no filtering, no fining, and no additives (including sulphur).
👁 Medium copper color with considerable haze (unfiltered).
👃 Pronounced intensity jumping out of the glass. Aromas of geranium, orange blossom, lemongrass, watermelon candy, tangerine peel, ginger beer, yeasty, and grapey.
👄 The palate is dry, medium acidity, medium alcohol (12.7%), and medium body. Wonderful gritty texture from the prolonged skin contact with a slight bitterness. Medium+ length finish of mixed florals, bitter watermelon rind, and yeasty beer notes.
🔔 Hands down the best dry Zibibbo that I have tasted, but also the most expensive one as well. Usually, Zibibbos can be one-dimensional, but everything flavor-related about this wine was full throttle. Day 1, this wine was in peak form, especially at cellar temp. On Day 2, that wildness due to lacking sulphur became more apparent. The slight bitterness on the finish may be off-putting to some, but it just craves food, in my opinion. Skin contact wines are so food-friendly. If you are a natural wine lover and want something esoteric (yes, I realize that is implied already), than I recommend checking this wine out, but it is not where I would start your natural wine journey.
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