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Zibibbo Heritage Serragghia 2022 Giotto Bini

Goes well with fresh fish and white meat. 0.75 l bottle

Available: 0 pieces

146.00

Out of stock

Features

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Cellar

The farm Serragghia di Giotto Bini was founded in the late 1990s by Gabrio Bini, out of love for the island of Pantelleria. Gabrio, an architect of Florentine origin and Milanese by adoption, started the company with a small production of natural wine. There are only a few hectares under vine, 6 in total, 5 of which are in production, all cultivated according to the traditional technique of the Alberello Pantesco, the only one capable of withstanding the island's strong winds. Today, his son - Giotto - runs the winery together with his father, keeping faith with the philosophy of the early days. Neither sulphur nor copper is used in the vineyard; the only contribution to the land are two horses that are left free to roam among the vines during the winter period, to fertilise and 'prune' as they please. The wines of Giotto and Gabrio Bini are the result of spontaneous fermentation in Spanish amphorae buried in the tuff and long maceration on their skins. In addition, no sulphur is added at any stage of vinification. The wines age with incredible longevity, leaving the drinker speechless at the simply pure flavours.

Description

Zibibbo Heritage Serragghia by Gabrio and Giotto Bini is a natural dry white wine made from Zibibbo grapes. The average age of the vineyard is 120 years. It is a wine made from organic and spontaneously fermented grapes. It is a macerated wine that has digested the skin to return only the pulp of a plethora of fragrant, juicy fruit ripened in the powerful sun of the island of Pantelleria. Zibibbo Serragghia Heritage is a great afternoon wine.

Organoleptic characteristics: 

It has a golden yellow colour. The nose is intensely aromatic, with notes of fruit such as peach, apricot, grapefruit and white flowers. In the mouth it is fresh, intense and deep, leaving a long aftertaste.

Storage time: 

over 10 years

Vinification 

Spontaneous fermentation and maceration on the skins in 220 l dolines buried in tuff. Spring racking.

Acknowledgements 

From the same producer:

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