Zibibbo is an ancient, very aromatic sicilian variety. This dry version has distinctive aromas of citrus fruit, orange blossoms and jasmine with a lively, fresh finish.
First produced in 1999, the Mandrarossa wines come from a selection of the best sites from Cantine Settesoli’s 6,000 hectares of vineyard, situated in southwestern Sicily and planted with 32 different grape varieties. This range was conceived after the diverse soils of the vineyards were mapped, enabling the winemakers to focus on what were then ranked their best sites. Under the leadership of co-operative president Giuseppe Bursi, consultant winemaker Alberto Antonini has sought to improve viticulture, which in turn has resulted in better wines. Working with soil specialist Pedro Parra and head winemaker Mimmo De Gregorio, Alberto has selected 500 hectares of vineyard for the production of the Mandrarossa wines. These vineyards are situated close to the sea, where intense sunlight, moderating sea breezes, mild temperatures, multiple elevations and a myriad of different soil types combine to give the sort of grapes that Mimmo and Alberto are looking for.
The vineyards for this wine are located in the area around Menfi on the south-western coast of Sicily. Vines grow on south facing hills at 100-400 metres above sea level on limestone soil. Vines are Guyot trained and planted at a density of 4,300-4,700 plants per hectare.
The grapes were hand harvested in the middle of September. After being crushed and destemmed, the must was immediately cooled to 5-8°C and kept at these temperatures for four to six hours. The must was then softly pressed and the juice obtained was clarified at a low temperature for 36 hours. The clear must was fermented in stainless-steel tanks for 30 days at 12°C. The wine was aged for three months on the lees and another three months in the bottle before release.
This wine is pale straw yellow in colour. On the nose, it has aromas of orange blossom, citrus fruit and white peaches. The palate is fresh and balanced with a long finish.