Zibibbo Rosa is fashioned predominantly from a clone of Muscat of Alexandria, a deliciously plump and juicy grape which can produce an amazingly wide range of wine styles, depending on the unique clone, cultivation, harvesting and method of winecraft. If harvested early, it produces delicate, perfumed, crisp, dry white table wines but if left to hang on the vines several weeks longer it produces rich flavoursome dessert wines. These grapes were harvested from early February through to late April at healthy levels of baume ranging from 11.5 to 13.0% Tank fermented like it's stylistically Italian counterparts, and bottled soon after the secondary fermentation was completed with an alcohol of 8.0%, a pH of 3.1 and acid level of 6.1g/L.