| Harvest |
Only the best bunches are harvested, rigorously selected by hand. |
| Vinification |
12 h crio-maceration on marcs, beginning of fermentation at low temperature in steel, end of fermentation in French oak tonneaux. |
| Ageing |
4 months in tonneaux, 3 months in steel and 6/9 months in bottle. |
| Pairing |
Grillo is excellent for enhancing, with its rich aromas, all fish dishes such as seafood and fries, as well as vegetable dishes. |