Zabu Il Passo

Low yield per hectare (70 Qli/Ha). The shoots are cut so as to allow a natural withering of the grapes which increase the amount of sugar, thanks to the Sicilian hot sun and to the wind that comes from Africa. After about 15-20 days, the grapes have lost about 15-20% of their weight and are then pressed. Fermentation on skins. After a long maceration, the wine is then put into barriques made of French and American oak and is left for about 6 months.

Varieties: Nerello Mascalese and Nero d’Avola, autochthonous vines of Sicily. Production area: Municipality of Sambuca di Sicilia.

Bright ruby red, vivid, full and intense. Intense aroma of red fruits, spices and red flowers. Warm, full, soft and well-balanced, with aftertaste of red fruits during the ending.

Best served with pasta with rich sauces, meat and seasoned cheeses. Serving temperature: 18 °C.