Marsala area, Sicily.

Partially dried Grillo grapes.

The Grillo grapes are very carefully hand-picked several times over, some when they have reached the peak of maturity, others after they have been left on the vines until they have lost the required amount of weight through drying.

Following a very gentle de-stemming, we leave the wine to decant for about 24 hours and then fermentation takes place at about 17-18C° for about 12-15 days. The wine rests on its fine lees for about 3-4 months before bottling.

Straw yellow with flecks of gold. On the nose there are notes of tropical fruits and nuts, with hints of oranges and aromatic herbs. The palate is characterized by candied fruit, grapefruit and floral notes.

Oysters, seafood, shellfish, chicken curry and other Indian dishes.