GRAPES: 100% Grillo

PRODUCTION AREA: Marsala

SOIL: Mediterranean Red Soil

GROWTH SYSTEM: Low espalier training and 'candelabra' pruning system

HARVEST PERIOD: Manual harvest in boxes in early August

REFRIGERATION OF THE GRAPES: The freshly harvested grapes are immediately chilled in cold storage at 2° C

VINIFICATION: Fermentation in temperature-controlled vats at 14/16° C for about 20 days.

AGING: Following draught, the bottles mature on the lees for a minimum of 36 months. This is followed by remuage, bottling on pupitres and disgorgement.

SERVING TEMPERATURE: Serve at 6-7°C

ALCOHOL: 12.5% vol.