Grillo
The grapes are selected from low-yielding vineyards in the province of Trapani, on the island of Sicily, southern Italy. The vineyards are all trained using the Guyot method.
The grapes are carefully picked by hand in early September.
The Grillo grapes are de-stemmed and then softly pressed. The must is then chilled to 12°C and left to rest for 24 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 17°C. The resultant wine is then left on its lees in stainless steel tanks for three months in order to maximise extraction of complex aromas.
12,5%
The wine is pale yellow in color, with slight hints of green and a fruity and fragrant bouquet. In the mouth it is pleasantly well-rounded and laced with pineapple, tangerine and lemon flavors and has a long, lingering finish.