It has a full-bodied, enrapturing scent with elegant flowery and fruity aromas (canary melon, peach) which are typical of this grape variety.
Soft and full-bodied, with a long finish.
The Grillo grapes come from the Salemi area located about 140 meters above sea level. The soil, which has a marly structure, is rich in organic substances and rock fragments, known as “Cuti” which are typical of the area.
Late August to early September. The grapes are harvested by hand in the coolest hours of the day.
After a careful selection, the grapes undergo reductive pressing (without oxygen) by means of a pneumatic grape press, well-saturated with nitrogen and are placed in steel tanks and ferment for about 12 days at a temperature of about 15°C. Once fermentation has occurred, the wine is left on the lees until it is bottled, in order to enhance its flavour and aroma.
Elegant and fine, bright straw-yellow with light greenish hues.