Gabrio e Giotto Bini

Luminous golden yellow, slightly veiled. White flowers, almond, citrus and saline notes. Powerful, warm, fine tannins.


Gabrio and Giotto Bini's Zibibbo Heritage, is a macerated white wine made from zibibbo grapes from over 120-year-old vines on the island of Pantelleria. This Orange Wine has freshness, light tannin and a marked savouriness, reflecting the island's volcanic terroir. The Pantellerian winemaking tradition, begun by his father Gabrio in the 1990s, continues with Giotto, who continues the natural approach to production desired by his father from the beginning. In the vineyard, the use of sulphur and copper is avoided, and two horses are left free to move between the vines during the winter, playing the role of natural fertilisers and ‘pruners’.  The grapes are carefully selected from centuries-old vines, grown on volcanic terraces. In the cellar, the must macerates with indigenous yeasts in terracotta amphorae immersed in tuff, followed by a long ageing in the same containers and then in the bottle. The Zibibbo Heritage wine is characterised by its golden yellow colour, aromas of white flowers, syrupy fruit and brackish notes. The sip offers an extraordinary marine note, depth and light tannin. To be enjoyed with fish dishes, risottos and white meat preparations.

Discover Gabrio and Giotto Bini's Zibibbo Heritage, a macerated white wine made from 100-year-old grapes from Pantelleria. Freshness and light tannins reflect the island's terroir. Natural and sustainable wine tradition. Perfect with fish, risotto and white meats.

<label>Soil:</label> Volcanic, sandy, poor in organic matter but rich in potassium and microelements.
<label>Average age of the vineyard:</label> 120 years
<label>Vineyard extension:</label> 4 ha
<label>Type of planting:</label> Alberello Pantesco
<label>Planting density:</label> 3000 vines per hectare
<label>Average production per ha:</label> 30 hl
<label>Harvest time:</label> nd
<label>Vinification and aging:</label> Spontaneous fermentation for about 20 days and maceration on the skins in 220l vats buried in the open-air tuff. Aging in amphora for 6 months, then in bottle for 3 months.
<label>Total sulfur dioxide:</label> 7 mg/l

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Gabrio e Giotto Bini (1)

'Zibibbo Heritage Serragghia' Vino Bianco