About this wine
Vineyard and terroir
The Grillo fruit grows in Sicily on volcanic soils that are low in organic matter and rich in trace elements. The vines average 12 years of age and are cultivated using organic and biodynamic methods, without chemical fertilisers or synthetic products.
Vinification
Harvest begins in early September and is carried out by hand. The grapes are transported to the winery in crates, then destemmed and crushed. Fermentation and skin maceration take place in stainless-steel tanks with natural yeasts for around 15 days, developing the wine’s colour and aroma. No sulphur is added during vinification.
Ageing
The wine ages for four months in stainless-steel tanks. After bottling, it matures in the winery’s cellars for at least another 60 days.
