Grillo is a distinctive indigenous grape variety from Sicily, recently gaining popularity for its bright, fresh character. A natural cross between Zibibbo and Cataratto Bianco Lucido, Grillo was originally cultivated to produce high-quality Marsala wines. However, it has since found a place as a refreshing dry still white, loved for its crisp, fruit-forward style.
Sicily is home to the largest number of organic vineyards in Italy, and we’ve chosen the most aromatic expression of Grillo from a vineyard perched 400m above sea level. The vines are planted in lean marine clay soils, at the foot of Monte Bonifato, where the climate provides the perfect balance of warmth and coolness to produce the vibrant, drinkable style we adore.
The winemaking process is deliberately simple to highlight the purity of the fruit. The grapes are hand-harvested in early September, then cold-macerated for 24 hours to extract maximum aromatics. After gently pressing, the juice undergoes a cold fermentation at 13°C for 15 days, before being aged for 6 months in concrete tanks, allowing the wine to develop its crisp, clean profile.
