The grapes were dried in the Sicilian sun for 10 days following harvest before macerating and fermenting on their skins in concrete for an additional two weeks before pressing gently. The resulting nectar is then aged in stainless steel for one year before bottling with 11% residual sugar. Varietal: 100% Zibbibo (Moscato) sourced from vineyards in Marsala Farming: Organic/Biodynamic
