This unique example of the native Sicilian Grillo is surprisingly concentrated and powerful, thanks to low yields from rigorous green pruning. The native grape is very prolific and can be uninteresting and watery without attentive vineyard management.
The Grillo grapes come from the family’s medium elevation Paradiso vineyard, where soft rolling hillside vineyards are planted on the limestone-rich soil.
The grapes are hand harvested under cool evening temperatures, temperature controlled maceration for about 8 hours. The ‘first flower’ juice is fermented in stainless steel tank and left on the fine lees for 6 months with regular batonage.
An expressive bouquet of ripe ruby red grapefruit, pineapple and herbs leads to a rich yet bright mouth-feel, a notable acidic core with notes of almonds and a savory finish.