About this wine
Vineyard and terroir
The vines grow in clay soils at 70 metres above sea level.
Vinification
The grapes are harvested by hand during the first ten days of October and left to dry naturally in the vineyard. At the winery they are destemmed, then given a cold maceration and a temperature-controlled fermentation. Fermentation stops naturally, leaving approximately 100 g/l of residual sugar.
Ageing
After fermentation the wine is bottled and aged for 30 days.
Tasting profile
A rich, sweet white wine.
Label / history
The name of the grape variety comes from the word "zabīb", meaning "raisin" or "dried grape". The wine received a silver medal and 90 points at the International Wine Challenge, 2018.
