Zibibbo (Muscat of Alexandria) The Zibibbo grapes are hand-harvested and undergo spontaneous fermentation in buried terracotta amphorae, a traditional method that enhances the wine's aromatic profile. The wine undergoes a threemonth maceration on skins in amphorae which imparts a rich texture and depth of flavor. Only aged for seven months, but taken from 60 years old bush vines found up high on the island. Quite hazy - even slightly cloudy - pale yellow color. Very fragrant nose with perfumed notes of roses and wild flowers, some zesty notes of orange essential oil, a little bit of nuttiness.
