Indigenous white grape varieties / Skin-contact / organic farming / CSQA certification
This wine is born from our desire to challenge ourselves. Twelve days of fermentative maceration on the skins to obtain a structured, tannic Grillo that fearlessly embraces conscious aging. Its organoleptic expression is therefore more complex, starting from its orange color.
Zone of origin
Sicily, Camporeale (Pa)
Grape variety
Indigenous white grape varieties
Altitude
300 m a.s.l.
Harvest:
Manual in small crates.
Winemaking
Destemming of the grapes. Crushing is excluded.
Addition of the pied de cuve, obtained by spontaneous fermentation of a portion of must prepared 36 hours earlier.
Start of fermentation with a static cap for 24/48 hours at a temperature of 16°C.
After 48 hours, pump-overs until the end of fermentation.
Maceration for 14/16 days.
Racking and pressing of the pomace.
Aging on its lees
4/6 months in steel with battonage.
Organoleptic characteristics
Color: deep yellow with gold reflections. Nose: notes of flowers, citrus, and aromatic herbs. Taste: full flavor, properly tannic, warm yet elegant, and balanced by a good minerality that provides a long and complex finish.
Serving temperature
12°C
Available formats
Cases with 6 bottles of 0.75 l
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