Grape Variety
100% Zibibbo
Production
1,000 bottles
The Vineyard
Soil
The volcanic soil, generally loose, appears to be low in organic substances but is notable for its abundance of micro-elements.
Characteristics
Area:
1 Hectare
System:
Pantelleria-style bush vine
Average Age:
90 years
Density:
2,500 plants per hectare
Yield:
15 quintals of grapes per hectare
Production Process
Cultivation
In the cultivation process, methods associated with biodynamic agriculture are used, although not officially certified. Our approach, essentially natural and sustainable, is characterized by the absence of chemical fertilizers and synthetic products. To allow the vine to grow in harmony with its surrounding environment, no treatments are performed.
Vinification
The production of Ddefiu begins in the second decade of September when the grapes, fully ripe, are ready for harvest. After being selected and cut, the bunches are transported to the cellar, then de-stemmed and crushed. Fermentation starts spontaneously thanks to indigenous yeasts. The maceration phase lasts for a period of over 60 days, during which the skins gradually release their pigments and Zibibbo-specific aromas. Throughout the entire process, no corrections or additives are added, preserving the wine’s authenticity and natural character.
Aging
The aging takes place in chestnut barrels and subsequently in amphorae for a total period of about one year, after which Ddefiu is bottled. No sulfur dioxide is added, not even during this final stage.
Recommended Pairings
DDefiu, with its pronounced aromatic profile and slight oxidative notes, pairs wonderfully with aged cheeses with intense flavors and dessert wines.
Serving Temperature
13°C