Vibrant aromas of white peach, sun-ripened citrus and perfumed notes of fresh orange and delicate jasmine. Aromatic and elegant on the palate with a lovely zesty finish.
The Zibibbo grapes were harvested in late August once they had reached the desired level of maturity. They were then softly pressed at 0.2 bars and the must was clarified at 12å¡C for 24 hours. The must was fermented in stainless steel tanks at controlled temperatures of 15å¡C with selected yeasts, to preserve and retain the aromatic profile of the Zibibbo variety. It rested in stainless steel tank for four months to retain its varietal character.
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