| Harvest |
The Grillo and Viognier grapes are harvested by hand and are put in small containers of 15kg. Viognier is harvested at the end of August, while Grillo is harvested during the first half of September. |
| Vinification |
Both grape varieties are vinified in similar way. We chill the grapes overnight in a refrigerated room to lower the temperature to 6-8 °C, thereby protecting the aromatic characteristics of the grapes. The following day, the grapes are gently destemmed and very softly pressed. The must remains in a tank for one night at a temperature of aoytnd 10 °C, allowing the natural sedimentation of all the solid particles to occur. The wine is moved into a stainless steel tank, where fermentation takes place at 17-19 °C for 10-12 days. |
| Ageing |
Following fermentation, the two wines are blended togheter and the wine is kept on tis fine lees for around 4 months, with frequent stirring. |
| Pairing |
Perfect accompaniement to seafood antipasti, shellfish, pasta or risotto made with fish or vegetables. Also perfect with cured meats. |