Grappa di Zibibbo Miceli

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Grappa di Zibibbo Miceli

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The fermented pomace of Pantelleria’s zibibbo grape yields a monovarietal Grappa, with an amber hue and seductive, fragrant aromas. 

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Description: The fermented pomace of Pantelleria’s zibibbo grape yields a monovarietal Grappa, with an amber hue and seductive, fragrant aromas. 
Ageing potential: Several years (2-3) 
Serving temperature: 20-22C°, to bring out its rich, aromatic flavours 
Production area: Sicily- Island of Pantelleria 
Training method: Pantelleria ground-trained gobelet 
Pruning method: Short with 8-10 spurs 
Vineyard density: 2,500 vines per hectare 
Soils: Volcanic sand with some pumice 
Vinification: Distillation method: 
The freshly-pressed pomace is given a careful fermentation in roto-fermenters. It then steam-distilled in a short-column pot still, discarding the “heads” and “tails” and retaining the centre cut. A 12-month ageing in barrels completes the process. 
Maturation in wood: 12 months 
Alcoholic content: 42% Vol. 
Oenologist: Antonio d'Aietti 
Visual: Light amber 
Nose: Delicate and aromatic 
Palate: Alluringly smooth, elegantly fragrant

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Grappa di Zibibbo Miceli

Grappa di Zibibbo Miceli

The fermented pomace of Pantelleria’s zibibbo grape yields a monovarietal Grappa, with an amber hue and seductive, fragrant aromas. 

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