Having aged in clay amphora, this process gives the aromatic Zibibbo grape notes of grilled lemons and raw honey. Bone dry on the palate with brilliant acidity. An extraordinary white wine that pairs wonderfully with seafood and poultry.
Certified Organic. Sourced from vineyards in Marsala, Sicily. 12 meters in elevation on sandy limestone.
Hand-harvested. Spontaneous fermentation lasting ten to fifteen days with indigenous yeast in amphorae.
Aged for six months in amphorae plus two to three months in concrete tanks and finally three months in the bottle before release.