Questo vino
Vineyard and terroir
The Grillo is grown in a vineyard near the coast in the Marsala area of Sicily. Paolini uses fruit from its own vineyards only, which cover more than 2100 ha, and follows traditional viticulture with natural cultivation methods.
Vinification
The grapes are harvested by hand in early September and pressed very gently. Fermentation lasts 14 days at 15 °C in temperature-controlled steel tanks, to preserve and highlight the citrus freshness.
Ageing
The wine is aged in concrete tanks, then rests a further 6 months in bottle, where it gains a more defined structure and richer aromas.
Tasting profile
Citrus freshness and a refined mineral character run through both nose and palate. The wine is light, like a sea breeze.
Serving and pairing
Serve chilled with a light dinner of freshly grilled seafood.
Label / history
"Gurgo" is one of three ranges made by Paolini, alongside "Conte di Matarocco" and "Cantine Paolini". The estate, in the Marsala area in Palermo, was established in 1964. Its wines were long sold only from the cellar and unbottled. In 2004 it founded Cantine Paolini S.r.l., a facility dedicated exclusively to bottling the estate's wines, to make products for international markets. The estate's native varieties are Insolia, Grillo, Grecanico, Catarratto, Nero d'Avola and Frappato.
