Western Sicily, hilly areas in and around Salemi. Clayey and silty-sandy soil. Type of training system: counter-espalier with Gujot
In the second decade of August and first of September
Fermented at a controlled temperature of between 14 and 16 degrees Celsius with the help of selected yeasts
In steel tanks on noble lees with periodic batonnage.
A straw yellow colour that seems to connect with the colours of Sicily, this wine has an aroma of flowers and citrus fruits and a lively mouthfeel with a soft finish.
Pasta and vegetale based dishes are a perfect pairing to our Grillo