Our family favorite, it feels like summer in a sip ... Each mouthful brings back memories of warm summer days, lots of fun, laughter, sea and sand. - K. Hagger-Peen, Epicurean, Qld.
"Zibibbo Rosa is another variation on the Moscato theme. It’s a light, low-alcohol sparkler, soft and spritzy, pale pink in colour and smelling of crushed grapes and red berries.
The palate is fairly sweet with the tingle of acidity and gas at the end. A fun summer wine of good quality.'" Ralph Kye-Powell, The Age
||Serve with: Light canapes or as an aperitif.
Alternatively serve with a spicy Indian curry that has lots of aromatic lift.
Acid level: 5.4g/L
Zibibbo Rosa is a refined pink sparkling wine that is slightly drier than Zibibbo while still sharing its deliciously fruity style. Zibibbo Rosa is a beautiful pale pink colour and shows lifted aromas of strawberries and summer fruits. On the palate this vibrant sparkling has characters of strawberries and watermelon followed by a clean fresh finish.
The Grape Variety
Zibibbo is derived from an Arabic word ‘Zibibb’, meaning raisin, and is a synonym for the Muscat of Alexandria grape. The Romans are believed to have given the grape its name as they found its distinctive aroma akin to that of musk, and hence called it Moscato - smelling of musk. Viticultural experts have identified at least 200 different members of the Muscat family and several of these different clones have been cultivated in Australia for as long as grapes have been grown here. Australian winemakers have a fondness for the variety.
It produces delicious, plump, juicy grapes and, depending on which clone is cultivated, when it is harvested and how it is handled, it can produce a wide range of wine styles. If harvested early, it produces delicate, perfumed, crisp, dry white table wines but if left to hang on the vines several weeks longer it produces rich flavoursome dessert wines.
This sparkling wine is made from Muscat of Alexandria grapes and a small percentage of Cienna to get the vibrant rosé colour. The grapes were harvested from mid-February through to mid-April 2013 at baumés ranging from 11.0 to 12.5º. The wine was tank fermented to retain as much of the fresh aromatic fruit intensity possible. It was completed with an alcohol of 7.5%, a pH of 3.27 and acid level of 5.4g/L.
This wine is best enjoyed when young and fresh.