Grillo is a versatile wine in terms of gastronomic matches with fish dishes. In fact, it goes well with raw or cooked fish appetizers, as well as with Sardinian warbler and baked fish, excellent with sea bass.
minimum 85% Grillo DOC and up to 15% of other white grape varieties, the latter sourced from the corresponding Grillo provinces of Sicily.
Sicicly
bright yellow, full of elegant and lively golden notes.
fresh, dry, full bodied, fruity, perfect harmony between the sour note and the alcoholic softness, good persistence on the palate and aftertaste. Excellent taste and smell correspondence.
deep, clear, elegant. Ripe fruit sensations emerge, accompanied by enchanting notes of thyme and Mediterranean spices.
Grillo grapes are harvested during the first two weeks of September; the perfectly ripe and healthy grapes are taken to the winery to be crushed, de-stemmed, macerated and gently pressed in order to obtain a complete and optimally coloured must; the must is aired and then dynamically clarified, this operation called flotation. The resulting clear must is cooled down to 16-18° C and then selected yeasts are added in order to produce fermentation. When finished, the wine is cooled down to 12-14° C and after 10-12 days the first transfer of the wine is carried out. Piantaferro Grillo is kept at a controlled temperature until bottling.
12.5% vol.
must be stored in a cool place, preferably in the dark, in order to preserve its smell and taste characteristics.
12-14°C
Grillo is a versatile wine in terms of gastronomic matches with fish dishes. In fact, it goes well with raw or cooked fish appetizers, as well as with Sardinian warbler and baked fish, excellent with sea bass.
in 75 cl bordolese bottles in boxes of 6.
