Grillo

Vineyard and terroir

The Grillo is sourced from a 4 ha vineyard at Località Segesta, an area suited to white varieties. The twelve-year-old vines grow at approximately 600 m on east/west-facing, hilly terrain rich in rock fragments and surface rocks. Planting density is 6,500 vines per hectare, with spur pruning and an average yield of 1.2 kg per vine.

Grapes

100% Grillo.

Vinification

Harvest takes place in the first half of September. Fermentation lasts approximately 10–12 days at about 18°C. Malolactic fermentation takes place in stainless steel.

Ageing

Maturation takes place in stainless steel, followed by at least three months in bottle.

Technical data

Annual production is approximately 12,000 bottles.

Tasting profile

Straw yellow. The delicate yet complex bouquet recalls dried flowers, hay and straw. The palate conveys Mediterranean warmth, balanced by freshness and pronounced acidity.

Serving and pairing

Serve at 8–10°C. Pair with fish and shellfish or pasta dressed with Mediterranean sauces.