The grapes to produce the Nero d’Avola Sicilia DOC “Zabù” were destemmed and crushed on arrival at the winery, before fermentation took place in temperature-controlled stainless-steel tanks at 25°C for 7-10 days. Gentle, regular pump overs occurred every four hours during fermentation. The wine was lightly pressed and remained in stainless-steel tanks until fining and bottling.
The vineyards for Vigneti Zabù were planted in 2005 on the hills around Lake Arancio in Sambuca di Sicilia in south-western Sicily. Lake Arancio, with its crystal-clear water, creates a perfect microclimate for viticulture. The vines are south/south-west facing at an altitude of 250-500 metres above sea level. Soils are predominantly limestone with a small percentage of clay and sand.
The Vigneti Zabù vineyards, located in south-western Sicily, caught the eye of talented winemaker Valentino Sciotti. Valentino (of Gran Sasso and Vesevo) saw that they had great vineyards and a good winery, but were missing the necessary expertise to make wines that the market required. Valentino and Sicilian winemaker Giuseppe Alfano Burruano took the already high-quality raw materials and transformed them into attractive, drinkable wines.