Features
Name:
Zibibbo Riserva Genevieve 2021 Giotto Bini
Terrain:
sandy of volcanic origin
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 Riserva Genevieve di Giotto Bini is a natural dry white wine made from Moscato d'Alessandria grapes. It is a wine made from organic grapes and spontaneously fermented. Maceration on the skins takes place in amphorae buried in tuff for 7 months. Racking is in spring, after which the wine is refined in amphorae and bottle. It is a magical wine, it does not even resemble a wine, but a drink from the East, with an iridescent perfume and flavour, like a windy day. To be sipped at room temperature.
Organoleptic characteristics:
It has a pale straw yellow colour that evolves into more intense hues over time. The nose is intensely aromatic, with notes of fruit, honey and citrus nuances. In the mouth, it is fresh, savoury and smooth, leaving a long aftertaste.
Storage time:
over 10 years
Vinification
Spontaneous fermentation and maceration on the skins in 220 l tufa soil for 7 months. Spring racking.
Acknowledgements
