Grappoli del Grillo Terre Siciliane PGI - 2022
In 1990, Marco took another bold step without wanting to upend a centuries-old tradition. Out of respect for his area’s emblematic native grape, he decided to make his first white table wine from Grillo, an austere, fine grape mostly unknown at the time and exclusively used in the making of traditional Marsala wine.
Thanks to the use of modern winemaking techniques, this very ancient grape variety, whose origins date back to the 19th century, produces a complex, well-structured wine that ages beautifully.
100% Grillo originally planted in 1996 in Contrada Samperi, Marsala, harvested in the first week of September. Rigorous manual selection of the clusters and soft pressing to obtain a must that will naturally decant under cool conditions for 48 hours. The limpid run starts fermenting with wild yeasts, at controlled temperature, in stainless steel vats. The process is then completed in French oak barrels to preserve the wine's primary aromas and to enhance its bouquet during the aging period. Twelve months in oak barrels of different sizes, on its own lees, stirred (bâtonnage in French) until its maturity. It ages beautifully in the bottle.
In 1990, Marco took another bold step without wanting to upend a centuries-old tradition. Out of respect for his area’s emblematic native grape, he decided to make his first white table wine from Grillo, an austere, fine grape mostly unknown at the time and exclusively used in the making of traditional Marsala wine.
Thanks to the use of modern winemaking techniques, this very ancient grape variety, whose origins date back to the 19th century, produces a complex, well-structured wine that ages beautifully.
100% Grillo originally planted in 1996 in Contrada Samperi, Marsala, harvested in the first week of September. Rigorous manual selection of the clusters and soft pressing to obtain a must that will naturally decant under cool conditions for 48 hours. The limpid run starts fermenting with wild yeasts, at controlled temperature, in stainless steel vats. The process is then completed in French oak barrels to preserve the wine's primary aromas and to enhance its bouquet during the aging period. Twelve months in oak barrels of different sizes, on its own lees, stirred (bâtonnage in French) until its maturity. It ages beautifully in the bottle.
In 1990, Marco took another bold step without wanting to upend a centuries-old tradition. Out of respect for his area’s emblematic native grape, he decided to make his first white table wine from Grillo, an austere, fine grape mostly unknown at the time and exclusively used in the making of traditional Marsala wine.
Thanks to the use of modern winemaking techniques, this very ancient grape variety, whose origins date back to the 19th century, produces a complex, well-structured wine that ages beautifully.
100% Grillo originally planted in 1996 in Contrada Samperi, Marsala, harvested in the first week of September. Rigorous manual selection of the clusters and soft pressing to obtain a must that will naturally decant under cool conditions for 48 hours. The limpid run starts fermenting with wild yeasts, at controlled temperature, in stainless steel vats. The process is then completed in French oak barrels to preserve the wine's primary aromas and to enhance its bouquet during the aging period. Twelve months in oak barrels of different sizes, on its own lees, stirred (bâtonnage in French) until its maturity. It ages beautifully in the bottle.
