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Information:

Zibibbo is considered as less aromatic and alluring than its older brother Moscato Bianco, and is more often consumed as table grapes and raisins than wine, which is commonly vinified sweet. Dry examples exist, possessing the grapey, floral aromas that are so closely associated with the Muscat family. This perfectly complements Pinot Grigio's more fruit-driven character.

Wine making:
The grapes are hand-picked in crates, one part is withered for about 20/22 days, then the dried grapes are added to the fermenting must from the fresh grapes. Fermentation occurs in steel tanks at 16/18°C.
The wine is aged for about 10 months in steel silos and for three months in the bottle.

Tasting Notes:
Golden-yellow colour, aromas of citrus, roses, jasmine and raisins. Full and round to the palate, with mineral and sweet flavours. Very long and persistent.