Bini Zibibbo 2022 - Giotto Bini Serragghia

Bini Zibibbo - Giotto Bini Serragghia

Produced with Zibibbo grapes. After hand picking the grapes, growing on volcanic and sandy soil, the entire winemaking process, with no added chemicals and SO2 takes place in a anforaia in the open, where the de-stemmed and crushed grapes is made maceration on the skins and fermented in dolie 220 lt buried in the tufa. The fermentation is slow and takes more than 20 days. Racking takes place in late winter and the wine remains in dolie until spring. Then it is aged first in amphorae and then bottled without any use of SO2. dry white wine with an aromatic nose, floral, fruity. This is straight, rightly tannic, powerful, fresh and very long finish.

Service

We taste the Bini Zibibbo at a temperature of 12/14 ° in tulip glass. The Bini Zibibbo has to be drunk immediately but, if left a few years in the cellar can give great emotions.

Pairing

Wine that goes well with pasta and fish, try a risotto with wild asparagus.

Cellar: Giotto Bini Serragghia

Three pieces of obsidian bring good luck in travel. They can also tell the story of our journey. In Pantelleria, a few years ago there was a wild district and beaten by the wind and sun, as only this island can do. This is the land we gourmet visionaries, Genevieve, Gabrio and Giotto Bini we chose - or maybe it was Serragghia decide - for a trip full of traps and treasures. Pantelleria is an island on which everything is ripped fatigue, and perhaps that is a challenge that is worth. Serragghia gave its name to the traditional products, but transformed by our love for the great food and agriculture without force. Capers with fleur de sel de Guérande, fragrant oregano, the Zibibbo wines, Pinot Noir and rosé Fanino, Catarratto and Pignatello. To these are added the pouring of Cetara. Flavors that remain silent, because they are surprising for their purity. And because they need to be understood first by the senses