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Grillo
Organoleptic characteristics
Colour: Straw yellow
Bouquet: floral bouquet, notes of white flowers, such as daisy and jasmine; exotic fruit, which refers to mango, papaya; herbaceous notes, such as nettle leaves and hay.
Flavour: on the palate it is warm, balanced and harmonious with its dry and slightly tannic taste. Its right acidity makes it particularly prone to aging.
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
Wine is a joy and exaltation of bodily sensations, and this is why the Senses Line was born, which includes "monovarietal" wines in purity.
The whole line is followed by verses of illustrious poets, translated by Salvatore Quasimodo and is worthy of some works bySalvatore Incorpora, whose his art was nourished by sculpture, painting, poetry and narrative.
The sacred and the social, the won and the hope, today speak to the heart of man in a universal meaning, through the theme of wine.
From Palma di Montechiaro borns Grillo, fruity with good acidity
