Produced from carefully selected Grillo grapes, organically farmed in southeast Sicily in predominantly clay soil. After hand harvesting and destemming the grapes are gently pressed. Fermentation takes place in stainless steel at 15-18° for 15-20 days, and the wine remains in bottle for a couple of months before release.
Lightly honeyed nose with subtle stone fruit and floral notes, aromatic herbs and fennel. Bright and fresh on the palate with ripe apricot fruit, nice depth of flavour and a crisp, savoury finish.
Perfect with seafood pasta, or prawn and pea risotto.