When poured into the glass, the Grillo immediately shows the vivacity of its intense straw yellow color with golden hues. On the palate it is warm, balanced and harmonious with its dry and slightly tannic taste. This still-bodied white wine must be enjoyed at a serving temperature between 8 and 10 ° C. The fragrance and aromaticity of Grillo wine make it an exemplary wine for pairing with shellfish and fish appetizers, but also for pairing with first and second courses based on fish and vegetables;


Additional information


Controlled Designation of Origin - Sicily, obtained from grapes grown with the "biodynamic method of agriculture" in accordance with Demeter production standards;

Production area:

Hilly hinterland of the Province of Trapani. The territory in question has an altitude ranging from 350 and 450 m a.s.l., a hilly position, which, together with the favorable exposure of the vineyards, contributes to creating an environment that is adequately ventilated, bright and with a soil naturally draining from waste water, particularly suited to the cultivation of the vine. The silico-calcareous nature, the texture and the chemical-physical structure of the soils interact in a decisive way with the cultivation of the vine, contributing to obtaining the particular physical, chemical and organoleptic characteristics of the wine in question. Even the typically Mediterranean climate of the production area with rainfall concentrated in the autumn-winter period and drought for the remaining months of the year are all characteristics that lend themselves to quality viticulture;s

Grapes used:

100% Grillo. Grillo is a white grape variety from must present mainly in western Sicily and in particular in the Marsala area;

Training system:

Espalier with guyot pruning, with about 4500 plants per hectare and an average production of 120-130 quintals / hectare;


From the second decade of August, according to the climatic trend of the vintage. The grapes are harvested in the coolest hours of the day;


The harvested and selected grapes are immediately taken to the cellar to be de-stemmed and softly pressed. This is followed by a cold static decantation in temperature-controlled tanks, and fermentation at a controlled temperature of around 18 ° C. Maturation takes place in stainless steel tanks for about 4 months followed by refinement in the bottle;

Alcohol content and serving temperature:

12% – 12,5% vol. / 8 – 10 °C.;