100% Grillo grapes
Mediterranean Red Lands
Manual harvest of overripe grapes in boxes in early September.
Training on low espalier and "candelabra" pruning system
The grapes are laid out in the sun for approximately 8-10 days.
Fermentation in maceration in vats at a controlled temperature at 16/22°C for approximately 15 days.
Aged in oak tonneaux for 16 months and, once bottled, it rests in the bottle for a minimum of 6 months.
Serve at 16 - 18°C.