|Composition of the land
||Relatively deep alluvial based soils of medium texture.
||Grillo sicilian indigenous variety receive 12 hours cold skin contact prior to pressing to extract the maximum flavor potential from the skins. Fermentation is conducted at 10-12 °C for 13 -15 days to preserve natural bouquet and enhance the tipical variety flavors.
||Price Orestiadi Molino a Vento Grillo 2017 € 6.81