100% Grillo grapes
Mediterranean Red Lands
Manual harvest in boxes around mid-September.
Training on low espalier and "candelabra" pruning system
Refrigeration of freshly harvested grapes in the cell at 2°C
Fermentation takes place in steel vats at a controlled temperature at 14/16°C for approximately 20 days.
Aging in oak tonneaux of the best Grillo reserves, renewed year after year with younger vintages.
Serve at 12-14°C.