Poured into the glass, grillo immediately shows the liveliness of its intense straw yellow color with golden shades. On the palate it is warm, balanced and harmonious with its dry and slightly tannic taste. This full-bodied white wine must be enjoyed at a serving temperature between 8 and 10 °C. The fragrance and aromaticity of Grillo wine make it the exemplary wine for pairing with molluscs and fish appetizers, but also for pairings with first and second courses based on fish and vegetables;



Qualification

Wine of Denomination of Controlled Origin Sicily, obtained from grapes grown with the "biodynamic method of agriculture" in accordance with Demeter production standards;



Production area

Hilly hinterland of the Province of Trapani. The territory in question has an altitude varying from 350 and 450 m s.l.m., a hilly position, which, together with the favorable exposure of the vineyards, contributes to determining an adequately ventilated, bright environment with a soil naturally draining from waste water, particularly suited to the cultivation of the vine. The silico-calcareous nature, the texture and the chemical-physical structure of the soils interact decisively with the cultivation of the vine, contributing to the achievement of the peculiar physical, chemical and organoleptic characteristics of the wine in question. Even the climate of the typically Mediterranean production area with rainfall concentrated in the autumn-winter period and drought for the remaining months of the year are all characteristics that lend themselves to quality viticulture;



Vitigni utilizzati

Grillo 100%. Il Grillo è un vitigno a bacca bianca da mosto presente soprattutto in Sicilia occidentale ed in particolare nel Marsalese;



Training system

Counter-espalier with nguyot pruning, with about 4500 plants per hectare and an average production of 120-130 quintals / hectare;



Grape harvest

From the second decade of August, according to the climatic trend of the year. The grapes are harvested in the coolest hours of the day;



Winemaking

The grapes harvested and selected are immediately taken to the cellar to be destemmed and softly pressed. This is followed by a cold static decantation in thermoconditioned tanks, and fermentation at a controlled temperature of about 18 °C. The maturation takes place in stainless steel tanks for about 4 months followed by aging in the bottle;



Alcohol content and Serving temperature

12% 12.5% vol. / 8 10 °C.;