Acate, in the province of Ragusa. This variety prefers typically sandy terrain that is sloped and gets a lot of sunlight. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.
cultivated Grillo is often harvested at night in the second week in September. The
grapes are subject to soft pressing and destemming in full protection from the
air (reduction). The natural settling and fermentation take place at a
controlled temperature of 18 °C for ten days. The wine is aged on its lees for five
months, in stainless steel tanks with continuous battonage, to enrich the body
of the wine.
Deep straw yellow.
A fragrant and distinctively tropical aroma featuring notes of mango and papaya
blends well with inklings of jasmine and wildflowers.
Balanced and harmonious with a delicate acidity and good persistency.
pasta dishes, grilled poultry, and baked fish. The aromatic richness of the
Grillo grape makes this an ideal wine to pair with summer dishes like veal
carpaccio with celery and strawberries.