Balanubi / Nicosia Cellars
For the concept and the name of the new line of fortified wines by Cantine Nicosia, which are the synthesis of the pleasure of the senses, we have chosen to be inspired by the Arab-Sicilian poet Al-Ballanubi, who sang the love and transience of the pleasures of life. A bottle with a square base was designed, the body of which, rising towards the shoulder, becomes cylindrical; the glass design, customized with the company logo, is exclusive to this product line. The white glass was chosen to emphasize the chromatism of the two wines which differ in tone: intense yellow for Zibibbo and intense orange for La Malvasia. The texture, which characterizes and embellishes the label, is made of gold foil and glossy UV varnish in relief with reserve on orange and red colours and is inspired by decorative geometries found in many artistic creations of Arab Sicily. The font used for the product names is a modern and geometric script, which recalls the current characters of Arabic calligraphic and typographic art. Label, made on Ritrama Modì paper, and glass give a precise identity and an elegant, delicate and precious aspect to these two wines, Malvasia and Zibibbo, by Cantine Nicosia, typical products of Sicilian oenology, which with their intense and refined aromas they tell us about the sun and the generous nature of Sicily.

Malvasia Balanubi: The intensity of the orange, the floral and apricot notes, and the soft and harmonious taste characterize this fortified wine from Malvasia grapes matured for a long time on the plant to obtain the maximum aromatic concentration. Ideal wine for meditation, it is also excellent at the end of a meal with dried fruit, almond pastries and many traditional Sicilian sweets, to be tried also in combination with blue cheeses and raw ham.

Zibibbo Balanubi: Intense yellow, rich aroma with notes of dried fruit, and velvety taste characterize this fortified wine from Zibibbo grapes. The Zibibbo passito is ideal to accompany traditional Sicilian sweets such as cannoli, and almond pastes, but also desserts or ice creams based on pistachio or with ricotta creams. The Zibibbo passito also goes well with savoury dishes such as foie gras or blue cheeses.