Grillo

Period of harvest: In mid-September, with careful selection of grapes.

Vinification: The grapes are destemmed, gently crushed and left to macerate in stainless steel tanks for about 4-6 hours at a controlled temperature of 4 ° C. Then follow soft pressing, cold settling and controlled fermentation at 16° -18° C. The wine is left to mature for a certain period in tanks, before being bottled. 

Serving temperature: 8 ° -10 ° C.

Pairing: Excellent with fish soup, grilled fish and shellfish