Integer Zibibbo, vintage 2016, our skin contact dry Zibibbo, was reviewed by Elin McCoy, Bloomberg‘s wine critic, as her personal “best of the best” in the yearly Top 10 Wines of 2018, among over 4,000 or so wines tasted in 2018.
The critic and reviewer Elin McCoy also listed vintages of fine Bordeaux (including 2016s), California Cabernets from wineries celebrating 40th and 50th anniversaries of their founding, and luxury Champagnes from the superb 2008 vintage.
This was for us an excellent way of ending the year 2018, not only because of the spectacular McCoy’s review of our Integer Zibibbo, and its vintage 2016, but mainly for the specific philosophy behind this very limited production of our dry Zibibbo (roughly 3,000 bottles a year), growing in the vineyard of Bukkuram, made, fermented and aged using clay amphora, with no additives, no filtration and no sulfites added.
“On my first-ever visit to the remote Italian island of Pantelleria, I found my bargain of the year: this fragrant, powerful, dry white, with citrus and chamomile flavors. It’s made from native grape zibibbo, used only for the island’s famous sweet passito wine until Sicilian winemaker Marco de Bartoli saw its dry-style potential. His son Sebastiano ferments the grapes for this wine on the skins, like an orange wine. We sipped this vintage on the winery terrace overlooking vines planted in volcanic sand. “
photo © Lou Stejskal via Flickr