Grillo
A hybrid of Catarratto and Moscato d’Alessandria created in the late 1800s by Baron Antonio Mendola, Grillo embodies both the acidity and the fresh, citrusy, grassy aromas typical of Catarratto as well as the aromatic, floral ones of Moscato. Widespread since the 1800s mainly in the province of Trapani for the production of Marsala, today it is made as a dry, fresh, aromatic wine with pleasant drinkability.
Vineyard
The first Grillo plantings on the estate date back to 2011. This variety has adapted perfectly to our hilly terrain.
Soil
Thanks to the presence of crucial water reserves in the subsoil and the excellent soil texture, the vines achieve an excellent vegetative-productive balance that results in firm, flavorful grapes.
Characteristics
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1. Flavor intensity
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2. Body
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3. Acidity
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4. Alcohol
Details
Grapes: Grillo
Appellation: White – Sicilia DOC
Vine growing area: Sallier de La Tour Estate – Monreale (PA) – Sicily
Training system: espalier
Pruning system: guyot
Vines per ha: 4.100
Yields per ha: 86 ql
Fermentation: traditional for white
Fermentation temperature: 16°C
Duration of fermentation: 15 days
Malolactic fermentation: not carried out
Ageing: For 4 months on the lees in stainless steel tanks
Alcohol content: 13% Vol.
Wine analytical data: pH 3.24 – TA 4.69 g/l – RS 0.5 g/l – TE 18.8 g/l
Contains sulphites
Awards
- Vintage 2022Guide James SucklingAward 90/100
- Vintage 2021Guide James SucklingAward 90/100