/moskˈato dˈi ales͡sˈandria/
- ZibibboÂ
White
- Moscato di Alessandria is the progenitor of at least 14 different cultivars.
- Moscato di Alessandria is the most common Moscato of the eastern Mediterranean.Â
- A zibibo wine was documented in Sicily by Pietro Andrea Mattioli in 1563, but the name Moscato di Alessandria first appears only in 1713.
- Name zibibbo derived from Arabic zabīb, which probably refers to a dried grape or raisin.
- Recent genetic lineage studies suggest that the Muscat of Alexandria grape variety is likely a naturally occurring crossing of Muscat Blanc à Petits Grains and Axina de Tres Bias.
Map of historic hometown
The wine is always richer than those made with Moscato Bianco and Moscato Giallo, and usually have a more saline and raisiny quality, even in the dry versions.Â
The sweet wines are more about orange jam, caramel, sweet figs in sugar syrup, and raisins.Â
DOC Moscato di Pantelleria wine is fresh, dry, and aromatic, with aromas and flavours of dried herbs, lily of the valley, ginger, and apricot; the Passito di Pantelleria, made from air-dried grapes, is sticky-sweet and lusciously creamy, with obvious honey and orange marmalade aromas and flavours.
Visual Flavour Profiles:
