Zi bi Bò
Zibibbo / I.G.P. Terre Siciliane / organic agriculture / CSQA certification
From ancient Alexandria in Egypt and thanks to the Phoenicians, it arrives in in Sicily the Zibibbo. Today we consider it an autochthonous grape variety, because in our territory it has found its ideal development. Although tradition wants it elaborated for the production of sweet wines, we wanted to reinterpret Zi bi Bò in a dry aromatic wine, in this pleasant and carefree version, with an emphasis on the o.
Area of origin
Sicily, Camporeale (PA)
Included wine varieties
Spurred cordon vine training system
Yield (in quintales of grapes per Ha)
The grapes are harvested by hand and transported to the cellar in small baskets, where they are de-stemmed and kept in contact with the skins overnight at 6° C. The next day the grapes are pressed and the freshly decanted must is added with naturally fermented must, prepared in the previous days with grapes from the same vineyard. Fermentation lasts about 15 days at a temperature of 15° C. After fermentation the wine spends the winter in steel to mature on the fine lees of yeast, before being bottled in spring.
6 months in stainless steel
Color: straw yellow with greenish reflections; Bouquet: intense and balanced with notes of muscat typical of the grape and aromas of citrus and flowers. Taste: harmonious, sapid and persistent.
6 bottle case of 0.75 lt
12 bottle case of 0.75 lt