Grillo Mozia
This story tells about the project of two important families, Tasca d'Almerita and Whitaker who share a great passion: The island of Mothia. The Whitaker Foundation sees Tasca d'Almerita as the only reliable Sicilian partner who can manage a plan of recovery and improvement of the historical vineyards of Mothia. Tasca d'Almerita takes the challenge of producing a Grillo wine in purity. On the island, 5 of the 7 hectares of the Grillo bush-trained vineyards, are productive. Some of them still date back to the old Whitaker estate and other have been planted after many years of experimentation by the Istituto Regionale della Vite e del Vino (Regional Institute for Vine and Wine) under the supervision of professor Giacomo Tachis, one of the most pre-eminent Italian agronomists. The harvest takes place at dawn, grapes are collected in wooden cases and get immediately transferred to the Regaleali estate, in temperature controlled trucks. At the winery the grapes get pressed and the must is placed in temperature controlled steel tanks for the fermentation and a brief ageing.
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GRILLO
This grape has been the lead player in the production of Marsala for morethan two centuries. Vertical-trellised or traditionally bush-trained ('a alberello'), it's a vigorous, high-yielding plant. Leaves are large, dark and five-lobed. Clusters are large, elongated and often winged, with big, fairly round greenberries which take on a golden hue as they ripen, and present orangey markswhere exposed to the sun.
