Grillo

A variety important to the history of the production of Marsala,not very common in the area, the Grillo variety in Camporeale is interpreted in a modern way to produce a wine that is fresh, aromatic and pleasant to drink.

 
 
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Grillo
Grillo
Grapes:
Grillo.
Appellation:
Sicilia DOC.
Production area:
Pernice Estate - Monreale (PA) - Sicily.
Training system:
Espalier.
Pruning system:
Guyot.
Vines per Ha:
4,100.
Yield per Ha:
12.0 t.
Production method:
Traditional in white.
Fermentation temperature:
16°C.
Maceration:
15 days.
Malolactic fermentation:
Not developed.
Ageing:
4 months in stainless steel tanks.
Alcohol content:
13% Vol.
Wine analytical data:
pH 2.92 - TA 5.50 g/l - RS 0.60 g/l - TE 19.30 g/l.
 
 

Colour:

Bright yellow with green reflections.

Bouquet:

Citrus, sage and green apple.

Taste:

Very fresh and persistent, good minerality and drink appeal.
Year
What
Where
Award
Vintage
2010
Concours Mondial de Bruxelles
Palermo
Medaglia d'Argento
2009
 
 

GRILLO

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.