Harvest: Manual, during the first half of September
Production area: Alcamo (TP)
Vinification: pre-fermentation maceration in contact with the skins for 2 days at 10 °C. Cold settling and fermentation at 17-19 °C, a four month period of simmering with fine lees in stainless steel tanks, followed by a period of rest in the bottle.
Fresh and mineral expression of Grillo, aromatic bouquet, with fruity and floral notes. Ideal by the Mediterranean and as an aperitif. Serve at 10-12 °C.