Grillo 70%, Chardonnay 30%
Selected Organic vineyards in the province of Trapani, on the southern Italian island of Sicily.
AGE OF VINES:
Approximately 25 years old.
PLANT TRAINING AND DENSITY:
Guyot training. 4000 plants per hectare with an average yield of 1.5kg per plant.
Manual harvest occurs in the middle of August for the Chardonnay. The Grillo grapes are harvested approximately 2 weeks later, around early September.
The two grape varieties are vinified separately using the same technique. The grapes are de-stemmed and then softly pressed. The must is then chilled to 10°C and left to rest for 48 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 17°C and will last approximately 10 days. Following fermentation the wine is chilled down to 10°C to avoid malolactic fermentation and left on its lees for 20 days to maximize its aromas.
2 months in bottle prior to release.