100% Zibibbo from 60-year-old vines stemming from a volcanic, low organic matter, rich in micronutrients, terraced landscape.
“More than Organic”, with the use of some biodynamic techniques. No chemical fertilizers and synthetic products are used during cultivation. Most years the vineyard is left untouched.
The Production of the “Orange” starts at the beginning of September, with the harvest of the first optimally ripe grapes. The grapes are taken off the stem and pressed. Fermentation is carried out in stainless steel tanks, using only the indigenous yeasts present in the skins of the grapes. This process lasts for approximately fifteen days. During this time, the skins slowly release the color and aroma of the Zibibbo. This process occurs naturally, without any additives nor sulfites.
The aging process lasts one year: six months in stainless steel silos and six months in chestnut barrels. The Orange is then bottled.
The “Orange” pairs very well with crustacean based appetizers and fish dishes. It is also well matched with white meat based dishes.
- Abbazia San Giorgio s.r.l.