About this wine
Vineyard and terroir
The grapes are grown near Marsala on the island of Sicily.
Vinification
Grillo is harvested in early September, followed by Zibibbo in the second week of the month. The grapes are destemmed, gently pressed and cold-macerated for one day. The juice is filtered for 48 hours, then fermented in 500-litre vats at a controlled temperature.
Ageing
The wine matures in stainless-steel tanks for seven months.
