Macerated Zibibbo, as Muscat of Alexandria is locally known. The grapes are bioydnamically grown on the volcanic soils of Pantelleria, a small island south of Sicily. Bini makes his wines in clay amphora from Spain buried in the gorund, leaving the skins in with the wine for 3 months.  ompact and elegant, the grape’s hallmark aromatics are pleasantly refined here, leading to a firm palate laden with citrus, salt and herbs.
 
Spontaneous fermentation with wild yeasts, no filtering, fining or addtives used. No added sulfites even.