{"title":"Sicily white","description":"","products":[{"product_id":"barraco-zibibbo-2023","title":"Barraco Zibibbo 2023","description":"\u003ch3\u003eWhat kind of wine it is\u003c\/h3\u003e\u003cp\u003eBarraco Zibibbo is an \u003cstrong\u003earomatic organic white\u003c\/strong\u003e dry wine produced in the Sicilian Lands, characterised by a savoury and refreshing sip. The bouquet combines jasmine, orange blossom and lychee with hints of basil and rosemary. On the palate, it reveals a long persistence with a refined \u003cstrong\u003eginger finish\u003c\/strong\u003e. It is ideal for accompanying Sicilian cuisine, pumpkin tortelli or enhancing the spices of \u003cstrong\u003eoriental cuisine\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis wine originates from the \u003cstrong\u003eMarsala\u003c\/strong\u003e area in Sicily, where Barraco cultivates Zibibbo grapes using the Guyot system. The vines thrive on dark \u003cstrong\u003eclay-limestone soils\u003c\/strong\u003e, whose mineral richness gives the sip a distinctive savoury drive. To maximise freshness and preserve the delicate aromatic nuances of the grapes, the \u003cstrong\u003eharvest\u003c\/strong\u003e takes place in the first days of September, ensuring an excellent balance between acidity and aromatic concentration.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production process aims to strictly preserve the varietal authenticity. Immediately after harvesting, the Zibibbo bunches undergo a targeted \u003cstrong\u003eskin maceration\u003c\/strong\u003e lasting twenty-four hours. This essential step allows the extraction of precious olfactory components, increasing the wine's three-dimensionality while maintaining a distinctly dry character. Subsequently, the must undergoes alcoholic fermentation in steel containers. Once the process is complete, maturation continues in \u003cstrong\u003ecement tanks\u003c\/strong\u003e, where the wine rests undisturbed until spring. This production technique imparts harmony and delivers a \u003cstrong\u003edefined aromatic profile\u003c\/strong\u003e before bottling.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eSince 2005, the Barraco winery has been vinifying Zibibbo as a single varietal, transforming Sicily's most famous aromatic grape into an elegant \u003cstrong\u003eorganic dry white\u003c\/strong\u003e. This Terre Siciliane IGT interpretation is born from meticulous harvesting carried out in the first days of September. Its sensory complexity is enhanced by careful \u003cstrong\u003eskin maceration\u003c\/strong\u003e for 24 hours, followed by fermentation in steel. 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The vines, cultivated using the \u003cstrong\u003ealberello and Guyot\u003c\/strong\u003e methods with low yields, ensure a rigorous expression, keeping alive the centuries-old tradition for the region's \u003cstrong\u003eperpetual wines\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe grapes, harvested by hand, undergo gentle pressing and natural sedimentation. Fermentation takes place at room temperature thanks to the action of \u003cstrong\u003eindigenous yeasts\u003c\/strong\u003e. Ageing occurs in \u003cstrong\u003epartially filled\u003c\/strong\u003e oak and chestnut barrels for at least fifteen years, following the ancient \u003cstrong\u003eperpetual method\u003c\/strong\u003e. 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A unique feature of these crops is that they can be fertilized by \u003cb\u003eposidonia\u003c\/b\u003e, a seaweed whose dried leaves are washed ashore by the waves, which imparts its nutritional qualities to the wine. The \u003cb\u003eclimate\u003c\/b\u003e and sea breeze help the plants stay healthy and absorb the salty scent of the Egadi Islands. Favinia La Muciara is a great tribute to Sicily and is produced with the native \u003cb\u003eGrillo, Catarratto, and Zibibbo\u003c\/b\u003e grapes. After hand-harvesting them into wooden crates—which takes place in the first week of September—the \u003cb\u003ewhite vinification\u003c\/b\u003e proceeds with soft pressing and temperature-controlled fermentation. The \u003cb\u003eaging\u003c\/b\u003e lasts at least six months on the \u003cb\u003efine lees\u003c\/b\u003e in steel tanks agitated daily. 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The mineral elements from the soils of Baglio Sorìa blend in a balanced manner with the freshness of the floral and fruity scents of Catarratto and the rich bouquet with the complex body given by the barrique fermentation of Chardonnay. 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The grapes are grown using an espalier system with Guyot pruning, which allows for the modification of the growth of the vine and its fruit. The early harvest is strictly done by hand at the end of August. The grapes are carefully selected and subjected to a soft pressing. They are then left to ferment in stainless steel tanks at a controlled temperature of 18°C for no more than twenty days. This is followed by aging in stainless steel tanks on the fine lees for four months. At this point, the Jasmin is ready for bottling. 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