Grape varieties: Grillo
The Grillo is a typical variety grown in the west of Sicily, particularly close to Trapani area. It is considered a “modern” grapevine as its origins can be attributed to a famous Sicilian scientist Antonio Mendola in 1869 who is said to created it after having selected various crossings between Catarratto and Zibibbo.
Area of origin: Sicily, Camporeale (Pa)
Cultivation process: spurred cordon vine training system
Yield (in quintals of grapes per Ha): 60 quintal/Ha
Wine making: The grapes are hand-picked and transported to the winery in small baskets, where they are de-stemmed and kept in contact with the skin for a night at 8 °C. On the following day the grapes are pressed and the must (prepared in the previous days with grapes coming from the same vineyard) after being poured off, is added. At this point natural fermentation occurs. The fermentation lasts for around 20 days at 15 °C. After the fermentation the wine is refined in stainless steel vessels for the following winter and spring before bottling.
Wine ageing: 6 months in stainless steel
Colour: straw yellow with golden reflects;
Bouquet: fine and delicate flavoured with a hint of herbs and a light touch of citrus fruits;
Flavour: a very generous wine, elegant, well balanced with a persistent sensation.
Serving Temperature: 12°C