Bbiribiciu started as a project of mindful growers led by David Genovese on the small, volcanic island of Pantelleria. Their mission is to revive the ways of the ancient vignaioli through sustainable practices and hands off vinification. This skin contact is a fantastic way to show off the truly unique terroir, ancient varietals, and practices of this pack of young natural winemakers. 60 year old Zibbibo vines are harvested, de-stemmed, and left to macerate on the skins for 8 to 15 days in buried amphora with fermentation triggered by the heat of the island’s volcanic soils. The macerated grapes are then gently pressed and fed back into the amphora with a portion of the skins to rest for 6 to 8 months. This imparts a golden nectar-like color with wild notes of earthy honey tones, bright white flowers, tart and racy acidity, and a briny, saline minerality. Pairs well with Capellini pasta with turnip tops, fish cakes, or even a cannoli.