



The Grillo vines for this organic Grillo 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 350 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.
Harvesting of the Grillo grapes, which is done manually, starts at around six o'clock in the morning so as to reach 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 ageing is with spontaneous fermentation using only natural yeasts without sulfur dioxide, at controlled temperature in cement vats. The wine was aged for 12 months in vats and 4 months in bottles
Longevity is 3-5 years.
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