TYPE Fortified wine
PRODUCTION AREA Castellamare
RAW MATERIAL Zibibbo
VARIETY Zibibbo
TYPE OF SOIL Clayey and sandy soil
VINIFICATION After a skin maceration of about 12 hours, soft pressing takes place and fermentation at a controlled temperature (17 - 18 ° C.). Wine distillate is then added up to about 16 ° to block the fermentation process and thus preserve a large part of the sugars in the must
TRAINING SYSTEM Espalier
COLOR Straw yellow with golden reflections
BOUQUET Delicate and aromatic, with notes of orange blossom, acacia and honey
PAIRINGS After a skin maceration of about 12 hours, soft pressing and fermentation at a controlled temperature (17 - 18 ° C.) takes place. Wine distillate is then added up to about 16 ° to block the fermentation process and thus preserve a large part of the sugars in the must
TASTE Soft and persistent with a surprising liveliness in the finish
10120
Data sheet
Grape variety | Zibibbo |
---|---|
Format | 750 ml |
Alcoholic strength | 16% |
Region | Sicilia |
Name | Terre Siciliane |
Disciplinary | I.G.T. |