Grillo

Organoleptic characteristics

Colour: Straw yellow
Bouquet: exotic fruit
Flavour: fruity with good acidity

Training

Production Area: Palma di Montechiaro
Vineyards in Ha: 10
Exposition: North/South
Altitude: 20-50 metres above sea level
Soil Type: Clay soil
Vineyards age: 8 years
Planting density for hectare: 5000 plantes
Training system: Spurred cordon
Ql. Grapes/ha: 80 about
Yield for hectare: 70% about
Harvest period: September
Climate: Dry

Vinification

Soft pressing
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 10
Fermentation temperature in C°: 16
Malolactic fermentation: yes

Laboratory analysis

Sugar content at harvest time: 18-19° babo
Total Acidity of the must at harvest time: 7 about
Alcohol content: 12 % Vol
Ph: 3.40

Packaging

Glass bottles: 0,75l
N° of bottles in box: 6

Serving suggestion

Excellent with fatty,meats,cold cuts and cheeses

Serving temperature: 10-12°C