Country and Region:
IGP Terre Siciliane
Grape Varieties :
The Grillo grapes are hand harvested from hillside vineyards situated in Central-Western Sicily.
They then undergo cold maceration for 2 days with first pressings at 8°C for around 12 hours followed by soft pressing. The grapes are then fermented at a temperature of 18-20°C and kept on the lees for at least 4 months prior to bottling.