Grillo
Grillo ORGANOLEPTIC CHARACTERISTICS
De Maria, Agricultural company, Marsala, Sicily, Italy
With a Mediterranean and fresh aroma, a fruity, savory and persistent palate, this Grillo is an excellent wine to pair with raw and boiled fish dishes, seafood first courses and appetizers
Alcohol content: 13% Vol.
Serving temperature: 8/10° C.
Grillo ORGANOLEPTIC CHARACTERISTICS
De Maria, Agricultural company, Marsala, Sicily, Italy
With a Mediterranean and fresh aroma, a fruity, savory and persistent palate, this Grillo is an excellent wine to pair with raw and boiled fish dishes, seafood first courses and appetizers
Alcohol content: 13% Vol.
Serving temperature: 8/10° C.
Grillo ORGANOLEPTIC CHARACTERISTICS
De Maria, Agricultural company, Marsala, Sicily, Italy
With a Mediterranean and fresh aroma, a fruity, savory and persistent palate, this Grillo is an excellent wine to pair with raw and boiled fish dishes, seafood first courses and appetizers
Alcohol content: 13% Vol.
Serving temperature: 8/10° C.
Type of wine: White
Variety: 100% Grillo
Production area: Salemi (Trapani)
Wine classification: DOC Sicilia
First year of production: 2019
Year of planting: 2006/2016
Irrigation: non-irrigated
Type of training: Espalier-Guyot Planting spacing: 80 cm (in rows) – 280 cm (between rows) [2006] – 123 cm (in rows) – 250 cm (between rows) [2016]
Yield: 90-95 quintals/ha
Soil type: Sandy-Clayey/Clay
Harvest period: first ten days of September
Vinification: Cryomaceration at 8° C for 12 hours – Fermentation at 12° C for the time necessary to transform sugars into alcohol – Aging in stainless steel tanks
Unit: 0.75 L