Grape Variety
Zibibbo 100%
Production
1,500 bottles
The Vineyard
Soil
The volcanic soil, generally loose, is poor in organic substances but rich in micro-elements.
Characteristics
Area:
5 Hectares
System:
Pantelleria tree
Average Age:
60 years
Density:
2,500
Yield:
Due to the second harvest, the yield is significantly limited.
Production Process
Cultivation
In the cultivation process, biodynamic agriculture methodologies are used, although these are not officially certified. Our approach, essentially natural and sustainable, is characterized by the absence of chemical fertilizers and synthetic products. No treatment is carried out to allow the vineyard to develop in harmony with the surrounding environment.
Vinification
The processing of Zibimbo begins in the early days of October when the second crop grapes, having reached maturity, are ready to be harvested. After being selected and cut, the bunches are transported to the cellar, then destemmed and crushed. Fermentation starts spontaneously by indigenous yeasts. The fermentation phase lasts for over 20 days, while maceration lasts for about 5 days, during which the skins gradually release their pigments and the characteristic aromas of Zibibbo to the wine. No corrections or additives are made during the entire process, thus maintaining the product's authenticity and naturalness.
Aging
Aging takes place in steel silos and lasts for at least 6 months, then Zibimbo is bottled. The addition of sulfur dioxide is not foreseen even in this final phase.
Recommended Pairings
Zibimbo, with its fresh citrus notes, pairs splendidly with fresh and light dishes such as appetizers, vegetarian dishes, fish dishes, and cheese.
Serving Temperature
10-12 C°