Tasting Notes

Grillo is the quintessential Sicilian grape: traditionally used to make Marsala wines, it is now most commonly used in a variety of still white wines, both blended and varietal.

Spadafora’s Grillo is an excellent varietal example made from hillside vineyards (planted in 1996) harvested at different times and aged on its lees to acquire more elegance and structure (which also allows the wine to age quite well). Still it retains the typical, light freshness with nutty, fruit-driven aromas of lemon and apple. Its aromatic nose continues on to the rich palate, making it the perfect accompaniment to seafood dishes, lemon chicken and white meats in general. It will also pair well with semi-soft cheeses.

Winery	Spadafora
Region	Sicilia
Varietal	100% Grillo
Location of Vineyards	Contrada Virzì, Monreale, Palermo
Orientation	West
Altitude	350 meters above sea level
Type of Planting	Certified Organic
Soil	Sandy-clay
Type of Cultivation	Simple Guyot espalier
Vinification	Grapes are harvested by hand: a first batch is harvested in late August and a second batch during the first half of September. This is done to obtain different levels od acidity and sugar. The must from the second harvest is added to the first, which is already fermenting with selected yeasts in cement vats at controlled temperature. This way fermentation lasts longer and the wine acquires more elegance.
Aging	The wine rests on its clean lees for 12 months in cement vats and 4 months in bottle
Alcohol Content	13.5%
Total Production	7,000 bottles
Oenologist	Francesco Spadafora