The origin of this variety born before the phylloxera epidemic is made obvious by the name (although it is known under the two distinct names above). It is a variety which I bet could set a new trend. Cultivated and fermented with great responsibility in its native region, even when a large yield is pursued (15-20 tonnes/ha) it is distinguished from any other variety by its mouthwatering – practically vibrant, even rough – acidity, and by its lightness “inviting” you to drink it. Until an ambitious oenologist proves otherwise, “zghihara” is excellent when young – by itself or paired with various light meals. Green apples and sorrel are some of the aromas of this otherwise neutral variety. It seems “more primitive”, but I know many (including myself) that irredeemably fell in love with its extraordinary joviality.
source: Cezar Ioan – Connaisseur fara ifose