



The Grillo vines for the Enrica Spadafora sparkling wine grow in the sandy and clay vineyards of Spadafora in contrada Virzì in Monreale to the southwest of Palermo in western Sicily.
The grapes are grown at a height of 400 m above sea level and are subject to a temperature variation of 10-15°C, between day and night which improves the acid sugar balance in the grapes.
Harvesting of the Grillo grapes, which is done manually, starts at around six o'clock in the morning so as to have a low temperature of around 17°C. The grapes are then stripped, using a rotating eccentric screw pump, and drop into a heat exchanger, which further lowers the temperature by 10-15°C.
Vinification and fermentation in temperature-controlled stainless vats for 12 months prior to tirage, which prompts the slow fermentation on the lees in the bottles. The bottles are kept in racks for 30 months (42 months total from harvest) to acquire that unmistakable bouquet of the finished wine.
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