Description
The Zibibbo sees a maceration of 15 days
The finish is full of spicy acidity
VITICULTURE: All grapes are harvested by hand and all fermentations start spontaneously with indigenous yeasts
Milan on this wine: “Our wines have been gradually shifting towards less skin contact and more nuance – especially the White Labels
The name "La Crotta" is slang for cantina or cellar in Gattinara
2023 Floral Terranes, Merlot, Long Island, NY Cocchi The Zibibbo sees a macerationMerlot from Mattituck, NY, on the North Fork of Long Island. The fruit was harvested on 10 28 23, whole cluster foot crushed and macerated for three weeks before pressing to complete fermentaion. The wine aged in barrel for 10 months before bottling. 12. 5% abv. From the importer
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