Harvested in the first week of August 2025 near Alcamo, Sicily, de-stemmed and macerated for 10 days. Now in its second year, this is part of our own label project, but it is the first year we have made a Zibibbo. The idea was to make something fresh, aromatic and mineral, not as extracted or coloured as the other cuvée, to lift the natural tropical aromas of the variety. A salty and gastronomic wine that can also handle some spice.