The Serragghia wine comes from 100% Zibibbo grapes, vinified dry and followed by destemming and crushing, followed by maceration on the skins and fermented in 220l amphorae buried in the tuff. Fermentation lasts about 20 days and, after racking takes place at the end of winter, the must ages in amphora before bottling. All vinification processes take place without the addition of sulfur dioxide, making it a unique wine for authenticity and sincerity. To the glass, Serragghia has an opaque golden color, a symptom of the fact that no filtration has taken place. The nose is rich in nuances of dried apricot, capers and saline and mineral notes. A hymn to Pantelleria, as a union between fruit and sea, sun and wind. The Zibibbo Serragghia by Giotto Bini is a wine with a whole meal and a whole day: agreeing to the awakening, satisfying in the mid-morning, nourishing for lunch, casual in the afternoon, promising for the aperitif, elegant for dinner, hypnotic after dinner. To fully appreciate its style, this wine should be served at a serving temperature of 10/12 ºC.
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