Grapes were harvested the first week of September, cold macerated for 24 hours to extract maximum aromatics, gently pressed and cold fermented at 55° F/12° C for 15 days, and then simply aged for 6 months in concrete tanks.
The pretty aromatics of this wine make it an adept partner for crudo, white fish, and even spicy food.
Made with certified organic grapes.
The beauty of colors is that from the first sight we remember them. A yellow that recollects an unforgettable memory.
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THE GRAPE AND THE LAND
Grillo is a relatively recent indigenous grapes from the island of Sicily. It is the child of Zibibbo and Cataratto Bianco Lucido and was originally created to make extremely high quality Marsala wine. It has since gained immense popularity as a dry still white made in a variety of styles. We opt for the most aromatic expression from a vineyard at 380m above sea level with lean marine clay soil. Located at the base of Montagna Grande, it is blessed with perfect growing conditions for the style Grillo we were hoping for.
My Grillo is made with a variety of vine planted on clayey calcareous soil.
The soil represents a fundamental element of viniculture. It is no coincidence that the grape variety I plant, especially their root system, was chosen based on this factor.
The clayey calcareous soil gives life to vines of high quality. It is ideal for viniculture as it contains high quantities of limestone, marne, shist and clay. Limestone derives from the decomposition of organisms wrapped in a calcareous skeleton or shell that produce sediments through their mineralization.