Winemaking and Aging
Manually harvested the first week in September. Cold maceration in the press for 12 hours at 5 degrees Celsius. Soft pressing natural stating and fermentation setting at a controlled temperature. Aged on the lees for three months in stainless steel tanks and rifined in bottle for at least 3 months.
Color: straw yellow with subtle green reflections. Profumi: intens tropical aromas of pineapple and grapefruit. On the palate it is a fresh and balanced wine with a medium body that lends itself to easy drinkability.
|Type of wine||
IGP TERRE SICILIANE
Trapani C/da Casalmonaco, Trapani C/da Casalmonaco
|Type of grape||
Grillo 100%, Grillo 100%
4800 per hectare, 4800 per hectare
Vineyards planted in 2011
Franco Argilloso ricco di scheletro, Rich argillaceous of skeleton
|Yield per hectare||
11 Tons per hectare
|Vineyards training system||
Mt 490, Mt 490