| Harvest |
The Grillo and Viognier grapes are harvested by hand and are put in small containers of 15 kg. Viognier is harvested at the end of August, whereas Grillo in the first half of September. |
| Vinification |
Both grape varieties are vinified in a similar way. The grapes are cooled overnight at a temperature between 6-8°C to protect the aromatic characteristics of grapes. The next day, the grapes are gently destemmed and softly crushed. The must remains in a tank overnight at a temperature of 10°C, allowing all solid particles to settle naturally. The wine is transferred to 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 |
Seafood appetizers, shellfish, pasta or risotto made with fish or vegetables. It is also perfect with cured meats. |