Grape varieties: Grillo This wine is born from their willingness to put theirselves into the game. Twelve days of fermentative maceration on the skins in order to obtain a tannic, structured grillo which goes without fear at a responsible ageing. Its organoleptic expression is more complex, so to start with its orange colour but also more authentic thanks to the choice of not adding sulphites. Area of origin: Siciliy, Camporeale (Pa) Cultivation process: spurred cordon vine training system Yield (in quintals of grapes per Ha: 60 quintali/Ha Wine making: the grapes are harvested by hand and transported to the cellar in small baskets, where they are de-stemmed and kept in a tank at low temperature (8° C). The following day, fermenting must is added (from grapes from the same vine harvested the previous week). Just before the end of the alcoholic fermentation, which lasts about twelve days, the wine is definitively separated from the pomace which is pressed. The wine will continue to age on the lees, until the following spring, before being bottled Wine ageing: 6 months in stainless steel Organoleptic characteristics:  Color: straw yellow with golden reflections.  Bouquet: notes of flowers, citrus and aromatic herbs.  Taste: full taste, rightly tannic, warm but elegant and balanced by a good minerality that gives a long and complex finish. Serving Temperature: 18-20 °C