Area of production: produced in the vineyards in the Doc Erice territory
Grapes: Grillo 100%
Altitude: 300/350 mt. 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: harmonius, full, persistent, recalling the fragrance of mature exotic fruit.
Bottle: 75 cl – 13% Vol. Best served at: 9 ° C.