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Historical notes Territory


  • Region: Sicilia
  • Type: Still white wine
  • Proof: 13,5/14%
  • Wine Variety: Catarratto/Grillo/Zibizzo
  • Place of production, aging, service temperature: Vine in the Municipality of Mazara del Vallo (TP). Maturation for 8/19 months on yeast by batonage and bottle aging for at least 3/4 months. Service Temp. 12/14 Degrees.
  • Uniqueness: Elegant white wine composed of 3 Sicilian indigenous vines.
€ 19.90
Tax included


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Cover of the "Hortus Catholicus" published in 1696 by Francesco Cupani (Italian botanist)
Historical notes

Born from the union of 3 renowned wines of Sicily

It is a wine made up of 3 of the most important Sicilian autochthonous vines (Catarratto, Grillo, Zibizzo). Zibibbo probably derives from the Arabic "zabib". It is a vine variety of Egyptian origin, probably in the city of Alessandria, then arrived in Pantelleria and Sicily thanks to the Phoenician or Norman populations. In 2014 the practice of sapling cultivation of Pantelleria's Zibibbo was recognized as Intangible Heritage of Humanity. In 2016 at the Salone del Gusto in Torino Terra Madre the Slow Food Zibibbo di Pizzo Presidium was presented to safeguard and develop the variety. Catarratto is the other great Sicilian autochthonous vine variety that makes up this wine and among the most widespread in Sicily, even if its area of choice seems, even historically, the Trapani area and Marsala. Together with Grillo it is one of the vines with which Marsala is produced, especially in Gold and Amber. It is hypothesized that it has been cultivated on the island for about 3 centuries. The first that wrote about it is the Cupani in 1696 in his Hortus Catholicus and he distinguished a white and a red one. Today there are two biotypes: The Glossy White Cataratto, by far the most qualitative, and the White Catarratto, produced in large quantity, but less significant.

Native stories

During the Christmas dinner based on fish

For the Christmas dinner, which you will spend with your wife and your dogs, you focus on a menu based on fish and tranquillity. The menu will be based on baked scallops, red prawns from Mazara and roasted dentex coming from Mazara. You choose wine for the whole meal and opt for Donna Angelica that will be perfect, resulting harmonious with the dishes and the origins of the same creating an unusual bond between combination and origin area of food and wine. With a sweet, soft and precious panettone made by one of your old artisan supplier, accompanied by a confectionery custard flavoured with Sicilian orange, you will pair a Pantelleria Passito made with Moscato di Alessandria or Zibibbo.

The Territory

In Trapani and Pantelleria

In addition to Grillo, Zibibbo has the largest production area in Alberello on Pantelleria Island. It is then found, produced as a "spurred cordon", in Erice and Mazara del Vallo and in other parts of Sicily as well as in Calabria in Pizzo. Catarratto is present throughout the island, particularly in Trapani.

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