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GRAPES:
Grillo
VINEYARD AREA:
The grapes are selected from low-yielding vineyards in the province of Trapani, on the island of Sicily, southern Italy. The vineyards are all trained using the Guyot method.
HARVEST:
The grapes are carefully picked by hand in early September.
VINIFICATION:
The Grillo grapes are de-stemmed and then softly pressed. The must is then chilled to 12°C and left to rest for 24 hours.
Fermentation is carried out using selected yeasts at a controlled temperature of 17°C.
The resultant wine is then left on its lees in stainless steel tanks for three months in order to maximise extraction of complex aromas.
ALCOHOL: 12,5%
WINEMAKER’S NOTES:
The wine is pale yellow in color, with slight hints of green and a fruity and fragrant bouquet.
In the mouth it is pleasantly well-rounded and laced with pineapple, tangerine and lemon flavors and has a long, lingering finish
