Gabrio Bini Zibibbo Bianco 2022

Gabrio Bini is a cult natural wine producer based on the volcanic island of Pantelleria, off the coast of Sicily. Bini, who was once an architect in Milan, shifted his focus to winemaking after moving to Pantelleria in 1995. His wines are known for their unique expressions and minimal intervention approach.

Bini's vineyard, Azienda Agricola Serragghia, practices biodynamic farming. The grapes are hand-harvested from old vines, some over 100 years old. He primarily works with Indigenous varieties such as Zibibbo, Pignatello, and Catarratto. His wines undergo spontaneous fermentation in terracotta amphorae, which are partially buried to maintain a cool temperature during fermentation. The wines are unfined, unfiltered, and have no added sulfites.

Notable wines from Gabrio Bini include his Serragghia Bianco, Rosato, and Heritage, celebrated for their vibrant acidity, complex flavors, and natural characteristics. The high-altitude vineyard benefits from the ocean breeze, helping the grapes retain freshness even in the hot climate of Pantelleria.

Sicily, the largest island in the Mediterranean, is renowned for its rich winemaking history, which dates back over 2,500 years. The island's diverse terrain and microclimates make it one of Italy's most varied wine regions, producing a wide range of wines from indigenous and international grape varieties.

Nero d'Avola is Sicily's most widely planted and celebrated red grape. It produces wines with deep color, robust flavors, moderate structure, and a mix of dark fruit and spice notes. The wines can range from youthful and easygoing to complex and age-worthy. Frappato, often blended with Nero d'Avola, adds floral and fruity notes and is the primary grape in Sicily's only DOCG wine, Cerasuolo di Vittoria. Nerello Mascalese, grown primarily on Mount Etna, produces elegant wines with high acidity and minerality, often compared to Barolo and Burgundy. It is frequently blended with Nerello Cappuccio.

Catarratto is the most planted white grape, and it is used predominantly for bulk production. Grillo and Inzolia are crucial for Marsala, a fortified wine from the western part of the island. Carricante, from Mount Etna, produces dry, mineral-laced wines with high acidity. Zibibbo (Muscat of Alexandria) is used in Moscato di Pantelleria, a sweet, sun-dried wine.

Sicilia DOC: This broad, island-wide appellation was established in 2011 to promote Sicily's native grapes and ensure quality production. It encompasses a variety of wine styles and grapes, including international varieties like Chardonnay and Cabernet Sauvignon.

Etna DOC: Located on the slopes of Mount Etna, this region is renowned for its unique volcanic wines. Etna Rosso is made primarily from Nerello Mascalese, while Etna Bianco is based on Carricante. The region's high altitude and volcanic soils contribute to the wines' distinct minerality and complexity.

Cerasuolo di Vittoria DOCG: This is Sicily’s only DOCG, producing wines from a blend of Nero d’Avola and Frappato. The wines are known for their vibrant red color, cherry flavors, and balanced acidity.

Marsala DOC: Known for its fortified wines, Marsala is made from Grillo, Inzolia, and Catarratto grapes. It can range from dry to sweet and is often used in cooking and for sipping.

Other DOCs: These include Alcamo DOC, known for its fresh white wines; Menfi DOC, which produces full-bodied reds and whites; Noto DOC, focusing on dry reds from Nero d'Avola; and Pantelleria DOC, famous for its sweet wines made from Zibibbo.

Sicily's climate is predominantly Mediterranean, with hot, dry summers and mild, wet winters. The island's diverse topography includes coastal plains, rolling hills, and mountainous regions. This variation in elevation and proximity to the sea creates multiple microclimates that contribute to the complexity of Sicilian wines. The volcanic soils of Mount Etna, in particular, add a unique mineral character to the wines produced there.

Sicilian winemakers combine traditional and modern techniques to produce their wines. Organic and sustainable farming practices are increasingly common, with many producers focusing on preserving the natural environment and enhancing the expression of their unique terroir. Wines are typically aged in a combination of stainless steel, concrete, and oak barrels to achieve the desired balance of fruit, acidity, and tannin.