Benvenuto, Zibibbo

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The wine is super fresh and dry, exuding aromas and flavors of aromatic dried herbs and flowers with apricot, lemon, melons and spicy ginger. Harvested manually in mid-September, destemmed and gently pressed to start cold fermentation for 24 hours using only native yeasts. Matures for 6 months on the lees in stainless steel tanks.