yields per hectare and a careful selection of the Grillo clusters already
during the vine management phase are the secrets behind the production of this
occurs at night and only when all the clusters are fully ripe. In the case of
this Grillo, a variety native to Sicily, the grapes exposed to the sun turn
brownish due to the direct sunlight. This helps the grapes maintain their
acidity intact and therefore preserve the typical freshness of the variety.
harvested, the grapes are delicately pressed, and the must is left to clarify
only for 36 to 48 hours. The wine is then subject to fermentation at controlled
temperatures in stainless steel tanks, to preserve its freshness and minerality.
Once fermentation is complete, the wine is left to rest on its lees until it is
filtered and bottled.
Colour: deep straw yellow.
notes of tropical fruits like papaya, quince, and pineapple
and rich body bursting its intense fruit-forward character and freshness.
pasta dishes featuring vegetable sauces, with fish and white meat entrées as
well as shellfish. Also pleasant on its own.