Description
Try to macerate for 7-10 days zibibbo grapes in the deepest southern corner of Europe, the Island of Pantelleria, and then leave it for 6 month in barrell without SO2 additions. This wine is a miracle of freshness with an explosions of savours in the mouth. Drink it dreaming the soul of Mediterranean sea. A Must
Vinification
The processing of the Orange begins in the first days of September with the harvest of the first bunches that have reached the desired ripeness. Fermentation begins spontaneously by the indigenous yeasts present in the skins. The maceration-fermentation lasts for over 20 days. In this phase, the skins slowly release the color and aromas of Zibibbo to the wine. During processing, no correction or addition of additives is made, not even sulphites.
Pairing
Goat and sheep cheese, salmon, spicy lamb shoulder, grilled octopus.
