Questo vino
Vineyard and terroir
The grapes are grown in Western Sicily, between Salemi and Selinunte, at elevations of 100–300 m. Zibibbo is particularly widespread around Trapani.
Vinification
The grapes are harvested by hand in mid-September and gently pressed. The must undergoes static clarification for one day at 12 °C, followed by fermentation in temperature-controlled steel tanks. Secondary fermentation uses the Charmat method.
Tasting profile
The nose is fruity. The palate is well balanced, with a lingering finish.
