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Zibibbo in Pithos 2023
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Zibibbo 100%
The grapes are destemmed and placed in underground amphorae where they ferment and then macerate in contact with the skins for 7 months. After pressing, they return to the amphorae for another 2 months.
On the nose it is a triumph of mandarin, orange tart, propolis and sage; enveloping and lively sip, fresh and very long.
Seafood appetizers, vegetarian dishes, roasted or grilled white meats, medium-aged cheeses.
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