Marsala area, Sicily.

100% Grillo.

The Grillo grapes are very carefully hand-picked several times over, some when they have reached the peak of maturity, others after they have been left to dry on the vines.

Following a very gentle de-stemming, we leave the wine to decant for about 24 hours and then fermentation takes place at about 17-18C° for about 12-15 days. The wine rests on its fine lees for about 3-4 months before bottling.

The colour is straw yellow with flecks of gold. On the nose there are notes of dried fruits and nuts, with hints of oranges and grapefruit. On the palate it is an explosion of flavours like lime, pineapple, grapefruit and almond.

Oysters, shellfish, pasta alla carbonara, pasta with truffles, guineafowl.