Grillo Giasira

Grillo is a white wine made exclusively from the grapes of the vine of the same name, produced by Giasira, an interesting and modern winery in the province of Syracuse, in the south-east of Sicily. Grillo is one of the most widespread vines in Sicily, probably imported from Puglia after the middle of the 19th century. This version expresses the freshness and intensity that characterise Sicily, with a crisp, savoury taste and the typical citrus notes of the variety. The estate's soils, located near the winery in the Contrada Ritillini, are mainly calcareous and are cultivated organically with care and respect for the surrounding nature, limiting the use of synthetic substances and chemicals. Unlike the other two white vines, Grillo is pruned using the Guyot system, which guarantees a yield of about 80 quintals of grapes per hectare, a low yield considering that Grillo is a vigorous vine and its production can be very abundant. Harvesting is done by hand in the last ten days of August to pick the grapes at the optimum ripening point. The white vinification consists of a gentle crushing of the grapes before pressing, and the alcoholic fermentation takes place in stainless steel tanks with temperature control in order to preserve the freshness and aromas. The ageing takes place in the same vats as the fermentation, the wine rests "sur lies" for about 6 months before being bottled and released for sale at the earliest 3 months after bottling. To the eye, the wine has a straw-yellow colour with light golden reflections. On the nose, fresh citrus notes stand out, balanced by vegetal notes that promise a lively tasting experience. On the palate, the Grillo is full-bodied and fresh, with good minerality and delicate hints of cedar. This versatile wine is ideal with seafood or vegetable starters, lightly cooked fish main courses or soft cheeses. An ideal option to enrich any table with the authentic flavours of Sicily.