Orestiadi
Molino a Vento Grillo 2025
| Denomination | DOC Sicilia Grillo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Grillo |
| Aging | 3 months in stainless steel, then at least 2 months in bottle before release for sale |
- Grape variety and vintage: 100% Grillo, Sicilia DOC 2025, alcohol content 12.5%
- Aromas: complex aromatic profile with hints of tropical fruit and Mediterranean citrus
- Taste: fresh and savoury character, balanced acidity, notes of yellow melon and a long finish
- Vinification: cryomaceration for 10 hours, fermentation at 10-12 °C, 3 months in stainless steel
- Pairings and serving: recommended with fish and pecorino cheese, serve at 8-12 °C
Description
What kind of wine it is
Molino a Vento Grillo by Tenute Orestiadi is a white wine that embodies the essence of Sicily, made entirely from the Grillo grape variety. Visually, it displays a straw yellow hue enriched with lively greenish reflections. The aromatic profile reveals an intense bouquet of tropical fruits and Mediterranean citrus. On the palate, it stands out for its vibrant acidity and a pleasant savouriness, elements that balance its structure and highlight clear hints of yellow melon in a persistent finish.
Where it comes from
The grapes grow in Gibellina, in the Belìce Valley, in vineyards situated between 300 and 500 metres above sea level. This area is characterised by a dry microclimate with excellent water retention, ideal for enhancing the natural minerality of the vines. The vines, trained using the Guyot system, sink their roots into varied soils: dark alluvial soils of medium texture alternate with the so-called white lands, distinguished by a high percentage of limestone and gypsum. This geological matrix gives the wine a distinct territorial identity.
How it is produced
The manual harvest at the end of August is followed by a cryo-maceration on the skins for ten hours, essential for extracting the full aromatic potential of the grape. After destemming and gentle pressing, the must ferments at low temperatures with selected yeasts to preserve its integrity. The maturation process includes three months of ageing in steel, which stabilises the fruity notes, and concludes with a brief rest before release. This production technique preserves the original freshness of the grape variety.
History and Curiosities
Born in the heart of the Valle del Belìce, this captivating wine combines the expressiveness of the Grillo grape variety with the ancient traditions of Gibellina. The Molino a Vento label celebrates a unique rural landscape, suspended between myth and pure art. Thanks to the meticulous manual harvest at the end of August, every glass of this Sicilia DOC 2025 vintage faithfully reflects the island’s true vocation. An elegant white that encapsulates the vibrant Mediterranean aromas, offering a fresh sip rich in genuine passion.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 2008
- Oenologist: Giuseppe Clementi
- Bottles produced: 1.000.000
- Hectares: 140
| Name | Tenute Orestiadi Molino a Vento Grillo 2025 |
|---|---|
| Type | White still |
| Denomination | Sicilia DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Grillo |
| Country | Italy |
| Region | Sicily |
| Vendor | Orestiadi |
| Story | History and Curiosities Born in the heart of the Valle del Belìce, this captivating wine combines the expressiveness of the Grillo grape variety with the ancient traditions of Gibellina. The Molino a Vento label celebrates a unique rural landscape, suspended between myth and pure art. Thanks to the meticulous manual harvest at the end of August, every glass of this Sicilia DOC 2025 vintage faithfully reflects the island’s true vocation. An elegant white that encapsulates the vibrant Mediterranean aromas, offering a fresh sip rich in genuine passion. |
| Origin | Gibellina (Trapani), Valle del Belìce, Sicilia |
| Climate | Dry microclimate with good water retention (altitude 300–500 m a.s.l.) |
| Soil composition | Dark alluvial soils, deep, of medium texture; white soil of medium compactness with a very high component of limestone and gypsum derived from numerous gypsum-sulphiferous formations |
| Cultivation system | Guyot |
| Plants per hectare | 4000 per hectare |
| Yield per hectare | 11,000 kg per hectare |
| Harvest | Manual harvest at the end of August |
| Fermentation temperature | 10–12 °C |
| Fermentation | 13–15 days |
| Production technique | 10-hour cryomaceration on the skins; destemming and soft pressing; fermentation at 10–12 °C for 13–15 days with selected yeasts; ageing for 3 months in stainless steel and at least 2 months in bottle |
| Wine making | 10-hour cryomaceration on the skins to extract the floral potential; destemming and soft pressing; fermentation at 10–12 °C for 13–15 days with selected yeasts to preserve the bouquet and natural aromatic profile of the grapes. |
| Aging | 3 months in stainless steel, then at least 2 months in bottle before release for sale |
| Year production | 1000000 bottles |
| Allergens | Contains sulphites |