About this wine
Vineyard and terroir
The Zibibbo grows in volcanic soils that are low in organic matter and rich in trace elements. The vines average up to 60 years of age and are cultivated organically and biodynamically, without chemical fertilizers or synthetic products.
Vinification
The grapes are harvested by hand from early September, then destemmed and pressed. Fermentation takes place on the skins in stainless-steel tanks for around 15 days, using only natural yeasts. This skin contact develops the wine’s deep colour and aroma. No sulphur is added during vinification.
Ageing
The wine ages for six months in stainless-steel tanks, followed by six months in chestnut barrels.
