Description
Produced by Francesco Intorcia, who has made it part of his “Heritage" project. a Zibibbo with personality, which best expresses the multiplicity of fragrances of the Island
Organoleptic characteristics:
Luminous straw yellow. Aromas of peach and apricot with citrus, almond and bread crust notes. Wine of excellent persistence and surprising minerality and acidity.
Storage time:
3-5 years
Vinification
The grapes are destemmed and soft-pressed.
The must is fermented at a constant temperature of 16°C. in steel vats for about 30 days. After fermentation, the wine matures on the yeasts for about 6 months before being bottled.
Acknowledgements
