Francesco and Nicoletta's frizzante take on Zibbibo is made according to the ancestral method using the 'second fruit' of the vine; after the harvest of their other Zibibbo vines, another round takes place in all orchards where some fruit was still unripe during the initial pick (Zibibbo is one of the few varieties that manages to ripen even the racemes; normally this 'second fruit' remains unripe and is left on the sticks for the birds.) The harvest takes place at the end of September and the resulting wine has a beautiful acidity and an alcohol content that does not exceed 11 degrees. The word Ghirbì, in the island dialect, indicates something fresh and sour: in its vinuos form here, that means sun-soaked yellow grapefruit, Meyer lemon pith, lush white flowers, and pickly yellow plums. A super lively and very-much-alive bottle fermentation, the Ghirbi's rustic fizz injects added verve into a wine with an already sunny disposition. Due the high fruit demands for tiny yields, it's only made in prime years when the harvest can support it, so supplies are extra limited with this one!