100% Zibibbo (Muscat of Alexandria)
Sicily, Italy
Medium Body
Aromatic with expressive floral notes and layers of citrus and apricot. Fruit-forward on the nose but dry and mineral on the palate with soft acidity.
Certified Organic, Practicing Biodynamic
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FARMING: Certified organic, dry-farmed, biodynamic (not certified) with cover crops during the winter months; fava bean, field pea, clover, vetch, buckwheat, and chickpea.
LAND: 1 hectare Of Zibibbo in total, 650-850 feet a.s.l. in the contrada of Fontane. A flat plateau with red sand, an average depth of 2 feet, with dense white limestone just below the surface.
VINE: Two small parcels, one planted Guyot 0.38 hectares and another Alberello 0.67 hectares, planted in 2014.
HARVEST AND PRODUCTION: 500 cases, hand harvested, hand sorted.
FERMENTATION & EXTRACTION: Destemmed, with pump overs during fermentation in open concrete tanks with wild yeast. 30 to 35 days skin maceration.
ELEVAGE: 6 months in amphora 300 to 450 liters on the lees, 3 to 5 months in concrete.
