Aegades Grillo

Aegades Grillo

Doc Erice

Area of production: produced in the vineyards in the Doc Erice territory

Grapes: Grillo 100%

Altitude: 300/350mt. above sea level

Density: 4.000 viti/ha

Production technique: harvesting in boxes. Destalked, cold maceration of the skins with the must (4°C). Soft press of the grapes and very slow temperature controlled fermentation. Cold bottling and refined in the bottle for 4 months

Colour: yellow straw colour with gold reflection.

Perfume: characteristic perfume of Grillo, with marked notes of mature exotic fruit

Taste: this white, mineral-rich wine boasts an elegant and complex structure, a supple and sapid taste, and citrus notes. A balanced palate leading to a lingering af tertaste

Bottle: 75 cl – 13% Vol. Best served at: 9 ° C.

Food Pairing: Ideal with sea food starters, white meat dishes and fish. Espacially with cos cous of fish.

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