Marsala area, Sicily.

100% Grillo.

Hand-picked in mid-September.

Fermentation takes place over a period of about 2 weeks at a controlled temperature not exceeding 18 °C. In order to retain as much of the grapes’ natural acidity as possible, we do not carry out Malolactic fermentation.

Intense straw yellow in colour. The bouquet is characterized by pineapple, herbal notes of tea and nettle leaves. On the palate there are some lovely citrus and peach flavours.

Great with fish antipasti, pasta or risotto made with fish or vegetables, or main courses of barbequed fish and shellfish. It will also go with some oriental dishes.