100% Zibibbo. Grapes are harvested by hand, then macerated for around 20 days before being gently pressed. Fermentation takes place with indigenous yeasts, and the wine is aged in chestnut barrels for approximately one year.
Zappa is the most singular wine in the Tanca Nica range. It comes from a single plot of vines over a century old. The wine is then aged in barrel left outside but out of the sun, allowing natural temperature changes to act on it through the seasons. No filtration, no fining.
The result is a wine of strong saline qualities and exotic a gogo. With that hint of grown up. Alongside the intense stone fruit complexity that defines the Tanca Nica style.
It is a natural match for tuna conserva, aged Pecorino or Parmigiano, salt-cured anchovies, and hearty slow-cooked dishes such as lamb with capers and wild herbs or a rich Pantesco rabbit stew.
