Grillo Vigna Di Maestranza

The meticulously selected Grillo grapes are harvested by hand between late August and the first decade of September and transported in boxes. Destemmed and cooled to 14°C, they are transferred to oak vats for maceration on the skins with daily punching down, throughout fermentation for 12-15 days at a controlled temperature of 16°C. After soft pressing, the wine is transferred to small Slavonian oak barrels where it rests for about 6 months. A perfect balance between nature and the craftsmanship of man who has been handing down culture and passion for generations. Maceration on the skins and passage in barrels enhance the harmony between character and freshness that will surprise over the years.
Despite hints of yesteryear, it feels contemporary, thanks in part to the elegant oxidative notes that make it unique. A wine of great personality with notes of ripe Mediterranean fruits, almost under spirits, sweet spicy notes of almonds and freshly roasted nuts, herbs and jasmine. Complex with important alcohol content, at the same time fresh and savory, the palate is harmonious with an excellent correspondence of the olfactory sensations, surprising its elegance and persistence. Its alcohol content cleanses the palate, preparing it for the next sip.