Aramoni IGT Zibibbo

Zibibbo” derives from the Arabic word “zabib” that means raisins and reflects an important characteristic of this grape: its eligibility to be dried. The Arabs, or the Phoenicians, brought the Zibibbo to Italy, especially to the South where it could find the ideal environment to adapt. High temperatures, especially during the summer, allow to create a sweet and fine wine: the Passito.
Cantine Artese currently produces wine from this special grape, though not as sweet as Passito.
Our Zibibbo is dry, white and aromatic with unmistakable perfumes which make it perfect to pair with many different dishes.

AN INDISSOLUBLE CONNECTION

Zibibbo wine and the town of Zambrone have always had a symbiotic relationship. Indeed, those who know the place are aware that such as strong connection datas back to almost twenty years ago when in Zambrone everyone used to have a little vineyard of Zibibbo, always regarded as prized grape with aromatic characteristics.
Cantine Artese has chosen to resume the Zibibbo’s cultivation by keeping the strong link of this land to its special product. Indeed, the identity of a territory is also emerging from the indissoluble connection among Zambrone, Madama and Zibibbo.
Today Cantine Artese intends to foster Zibibbo cultivation, by making this wine like the old farmers did in the past as well as to identify with such a wine that has much to tell.

SYMBOLOGY AND CURIOSITY

Inspired by this strong connection between Zibibbo and Zambrone we called our wine “Aramoni”. The reason is that Zambrone was founded about in 1310 by some survivors of an ancient village of Greek origin, called Aramoni. It was along the Potame river. When Roberto D’Angiò (1275-1343) ordered to burn down Aramoni’s houses, the survivors took refuge in San Giovannello locality, now known as Madama, exactly the place where our vineyards are.

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Aramoni IGT Zibibbo - Cantine Artese

VINEYARDS: located in Zambrone, Madama precisely. They have an altitude of 150 m. s. l. m., with a south-west exposure. The soil is composed by clay and limestone.

SYSTEM OF VITICULTURE: spurred cordon with about 5.500 plants per hectare.

GRAPES: Zibibbo 100%

VINIFICATION: the harvest by hand begins in the first days of September. A brief cryomaceration from the skins favours the extraction of the typical grape’s aromas. After, the pressing and the static clearing of the must. The fermentation begins with selected yeasts. The aging is made on fine lees in stainless steel tanks. After the wine is bottled.

ORGANOLEPTIC CHARACTERISTICS: The color is straw yellow, the aroma is very intense smelling of broom, orange blossom and ripe peach. In the mouth the wine is intense, tasty and fresh, with aromatic final.

PAIRINGS: Aramoni pairs with appetizers, seafood and shellfishs.

ALCOHOL LEVEL: 13 %Vol.

SERVICE TEMPERATURE: 10°- 12

BOTTLE: 750 ml

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