One of the best examples of spumante to be made in Sicily in recent times
End of August when the grapes are picked by hand once they have reached the optimum level of maturity with the perfect acidity and sugar level for the production of fresh, fruity spumante.
After destemming, the grapes are transferred to a pneumatic press, where they are very softly pressed in order to preserve the delicate characteristics of the Grillo grape. The must is then chilled and the solid particles are left to decant to the bottom of the tank naturally.
The primary fermentation is carried out at a temperature of 18°C for 8-10 days.The special yeast strains added work very slowly, at a temperature of 14°C, creating a delicate perlage, and retaining freshness.
Straw coloured, with golden flecks, Grillo Spumante has very fine bubbles. A gentle, floral bouquet, the palate is soft and beautifully balanced.
Grillo is an incredibly versatile wine, which is an excellent aperitif, also perfect with tempura seafood or vegetables, fish and mild flavoured cheeses.