Passito di zibibbo
A sweet gem produced in 3,000 bottles, this passito made from zibibbo grapes impresses with its harmonious yet extraordinary balance between sweetness and acidity. The grapes harvested during the first ten days of September are left on the vine as well as on racks, directly exposed to the sun
- 50 cl
- 14% vol
- 14-16°C
PRODUCT DESCRIPTION
NAME: I.G.P. TERRE SICILIANE
COLOUR: Brilliant golden yellow
NOSE: Complex, aromas of barley candies, peach in syrup, acacia honey, dates, dried figs and Mediterranean herbs
TASTE: Enveloping and sweet, with a refreshing vibrant hint of acid and a sapid and optimal citrusy finish
PAIRING: Blue cheeses, cannoli and almond pastries
SERVING TEMPERATURE: 14-16 °C
VINEYARD LOCATION: District Besi and Calviano (Castelvetrano, TP)
ALTITUDE: 290 meters a.s.l.
SOIL TYPE: clay-limestone and sandy
FARMING SYSTEM: Counter espalier
VINES/HA: 4.000
GRAPE YIELD Q.LI/HA: 60
HARVEST PERIOD: First ten days of September
DRYING: on the plant and on trellises with direct exposure to the sun
RESIDUAL SUGAR CONTENT: 110 g/l
CONTENT OF SULPHITES: 110 mg/l
VINIFICATION: After soft pressing, static sedimentation of the must and temperature-controlled fermentation in stainless steel
BOTTLE AGEING: 6 months LONGEVITY OF THE WINE: 8 years
ANNUAL PRODUCTION: 6.000 bottles FORMATS: 75 cl
PACKAGING: Cartons of 6 Cartons of 6 bottles each (horizontal)
COLOUR: Brilliant golden yellow
NOSE: Complex, aromas of barley candies, peach in syrup, acacia honey, dates, dried figs and Mediterranean herbs
TASTE: Enveloping and sweet, with a refreshing vibrant hint of acid and a sapid and optimal citrusy finish
PAIRING: Blue cheeses, cannoli and almond pastries
SERVING TEMPERATURE: 14-16 °C
AGRONOMIC DATA
GRAPE VARIETY USED: 100% ZibibboVINEYARD LOCATION: District Besi and Calviano (Castelvetrano, TP)
ALTITUDE: 290 meters a.s.l.
SOIL TYPE: clay-limestone and sandy
FARMING SYSTEM: Counter espalier
VINES/HA: 4.000
GRAPE YIELD Q.LI/HA: 60
HARVEST PERIOD: First ten days of September
DRYING: on the plant and on trellises with direct exposure to the sun
RESIDUAL SUGAR CONTENT: 110 g/l
OENOLOGICAL DATA
ALCOHOL CONTENT: 14% Vol.CONTENT OF SULPHITES: 110 mg/l
VINIFICATION: After soft pressing, static sedimentation of the must and temperature-controlled fermentation in stainless steel
BOTTLE AGEING: 6 months LONGEVITY OF THE WINE: 8 years
ON THE MARKET
DISTRIBUTION CHANNEL: Ho.re.ca.ANNUAL PRODUCTION: 6.000 bottles FORMATS: 75 cl
PACKAGING: Cartons of 6 Cartons of 6 bottles each (horizontal)
