Morsi di Luce di Florio is pure Zibibbo, from vineyards in different areas, all at low altitude and from white, highly calcareous and arid soils. The grapes are harvested when fully ripe in the second decade of September, gently pressed, briefly macerated and then fermented at a controlled temperature, never exceeding 18°C. Once reaching an alcohol content of 5°-6°, grape distillate is added up to about 16° to stop the fermentation process and preserve a good portion of the grape must sugars. The aging then lasts for 10 months in barriques and 2 months in the bottle.

ZIBIBBO MORSI DI LUCE FLORIO: TASTING

Morsi di Luce di Florio enters the glass displaying a bright golden yellow with amber reflections. It smells of orange blossom, broom, grape juice, almonds and toasted hazelnuts, honey and custard. In the mouth, it is sweet, fresh, savory, with a perfect balance and dangerously smooth to drink. It pairs excellently with salted sablé shortbread cookies, as well as with American carrot cake.