100% Grillo grapes
Mediterranean Red Lands
Manual harvest in boxes towards the end of August
Training on low espalier and "candelabra" pruning system
The freshly harvested grapes are immediately refrigerated in a cold room at 2° C
Fermentation in vats at a controlled temperature at 14/16°C for approximately 20 days.
Aging in oak tonneaus for approximately 24 months. With the lysis of the yeasts the wine stabilizes naturally and, once bottled, rests in the bottle for at least 6 months.
Serve at 10 - 12°C