About this wine
Vineyard and terroir
The Grillo comes from two areas of Sicily with different weather and soils: the province of Ragusa in the southeast and the province of Agrigento in the west. The Ragusa vineyards, close to the sea, have loose, crumbly soils that warm up quickly and give fragrant, fruit-forward wines. The Agrigento vineyards stand on fertile loam and give more concentrated, ripe, full-bodied wines with a generous texture. The two styles are blended.
Vinification
The grapes are harvested in the second half of August and gently pressed. Fermentation uses selected yeasts at 16–18 °C for 7–9 days. Afterwards the wine is chilled and held at no more than 5 °C, which helps it keep its natural sparkle and lively character. It is filtered and bottled at the end of February.
Tasting profile
Rich and generous, lightly sparkling, with a lively character.
Label / history
"Tinchite" is a line presented as a tribute to Sicily, reflecting the island's distinctive aromas, traditions and history, and expressing energy and zest for life.
