"Pacènzia" Zibibbo Late Harvest

The harvest takes place in the first ten days of October where the grapes undergo a natural drying process in the vineyard. The harvest and subsequent destemming are done manually, followed by cold maceration and thermoregulated fermentation. Fermentation stops naturally when 13.5% vol. is reached, resulting in a residual sugar content of approximately 100 g/l.

A moderately sweet, fresh and balanced wine that is perfect for both fruit-based desserts (including dried fruit) and blue or medium-aged cheeses