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Grillo Terre Siciliane IGP

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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