||Province of Trapani, sour Marsala and Mazara del Vallo.
||Mediterranean, mild winters, limited rainfall, hot summer, ventilated.
||Medium mixture, sandy, slightly clayey, a few meters above sea level.
||Traditional, with soft pressing, fermentation at controlled temperature.
||After fermentation it is aged for at least four months in vats and bottled completion.
||Excellent with fish and shellfish.
||Price Duca di Castelmonte Dinari del Duca Grillo 2013 € 7.19