Designation: Terre Siciliane IGP Grape variety: 100% Zibibbo Name: Bibbo Alcohol: 12.5° Format: 0.75L Production area: Marsala (TP), Sicily, Italy Description: The winemaking is done with cryomaceration of the destemmed grapes in stainless steel vinifiers at a controlled temperature of 4°C for 12-24 hours. Soft pressing of the grapes, static clarification of the must. Fermentation in stainless steel at a controlled temperature. Aging for 3 months in steel and subsequently for 2 months in bottle. The aging in tank lasts a minimum of 3 months, followed by resting in bottle. The color is bright straw yellow. On the nose, it is aromatic, immediately recognizable thanks to its fruity notes, with a predominance of apricot, and hints of almond and orange blossoms. On the palate, it is soft, with references to dried fruit and a long and persistent finish. Recommended pairing with appetizers, raw fish, shellfish, and tempura (made with fish or vegetables), fish-based pasta dishes, and risottos or vegetarian dishes. Recommended temperature: 8-10° C.
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Designation: Terre Siciliane IGP Grape variety: 100% Zibibbo Name: Bibbo Alcohol: 12.5° Format: 0.75L Production area: Marsala (TP), Sicily, Italy Description: The winemaking is done with cryomaceration of the destemmed grapes in stainless steel vinifiers at a controlled temperature of 4°C for 12-24 hours. Soft pressing of the grapes, static clarification of the must. Fermentation in stainless steel at a controlled temperature. Aging for 3 months in steel and subsequently for 2 months in bottle. The aging in tank lasts a minimum of 3 months, followed by resting in bottle. The color is bright straw yellow. On the nose, it is aromatic, immediately recognizable thanks to its fruity notes, with a predominance of apricot, and hints of almond and orange blossoms. On the palate, it is soft, with references to dried fruit and a long and persistent finish. Recommended pairing with appetizers, raw fish, shellfish, and tempura (made with fish or vegetables), fish-based pasta dishes, and risottos or vegetarian dishes. Recommended temperature: 8-10° C.
