Oxydia Zibibbo Florio

PRODUCTION AREA - Vineyards on the island of Pantelleria and in the province of Trapani.
GRAPE VARIETY - Moscato di Alessandria, also called Zibibbo.
TYPE - Fortified Wine.
CLASSIFICATION - Protected geographical indication (IGP Sicilia).
SOIL - Pantelleria : of volcanic origin, very dark and rich in mineral salts. Prov.
Trapani: deep, red soil, fertile but dry.
ALTITUDE - In both cases between 50 and 150 metres above sea level.
VINEYARD - Grown on classic fruit tree style vines, in groups protected from
strong African winds and on Gujot supports in the province of Trapani.
CLIMATE - Hot, arid and very windy, insular.
HARVEST - By hand, advanced ripening, in the first week of September.
VINIFICATION - Light pressing of the grapes, after a brief contact with skins,
and temperature-controlled fermentation (17° - 18°C.) to reach alcoholic
level of 5° - 6° . Addition of distilled wine until 16° is reached to stop the
fermentation process and preserve most of the must’s sugars and their aromas.
AGEING - Until spring to allow the natural clarification. At least 2 months in
the bottle.
TASTING NOTE
Color -bright old gold with marked touches of topaz. Bouquet - intense and harmonious, complex and clear muscat flavor, touches of apricot. Flavour - full, soft with touches of acacia honey, pleasant finish of dried figs, apricot and raisins.

ALCOHOLIC CONTENT - 15,5% vol.
SUGAR CONTENT - 135 g/l.
SERVING TEMPERATURE - 12° - 16° C.
RECOMMENDED WITH - Ideal with cakes, fresh and dried fruit. Splendid with spicy cheese.
STORAGE - In a cool place (13°-15°C), with low humidity away from the light.
LIFE - A wine which should be enjoyed within four years.

Bottled at the origin by DUCA DI SALAPARUTA Spa MARSALA (TP) ITALY