Grillo as a synthesis of Nino's experience, from four different vineyards, planted 1975 to 2009, harvested in different periods and treated in different ways: part direct-pressed, part maceration, part whole-bunch infusion, part coming from Nino's oxidative wine called Altogrado. Once blended it's...
Grillo from 0.2ha in Contrada Abbadessa, planted in 1989 in guyot, 140m above sea level. Harvest late August/early September. The grapes were destemmed/crushed and direct-pressed (no maceration). Fermentation and aging was in 54L glass demijohns. Aged 7 months in demijohn and the a year in...
Grillo from contrada Rina Vecchia, in Castelvetrano, about an hour's drive from the Baracco cellar. Vines planted in 1975. 10-20m above sea. Sandy, iron-rich red soil over limestone. 24 hours of maceration. Fermentations between stainless steel and 3000L chestnust cask. Aging between concrete and...
Grillo from 0.2ha in Contrada Comuna (Mazara del vallo- iron-rich red soil) and Contrada Abbadessa (Marsala- limestone-based clay), both over limestone mother rock. Planted in 1977. The grapes are harvested in mid-September at full ripeness. Destemmed, crushed, with 24 hours of maceration....
Catarratto (biotypes Lucido, Comune, and Catarratteddo) from the contradas of Bausa, Amafi, and Abbadessa, guyot and alberello, planted between 1993 and 2008. Fermented in stainless steel, 24 hours of maceration. Aged in concrete.
Zibibbo aka Muscat of Alexandria from 1.7ha in Contrada Casazze, planted in 2005, guyot. Fermentation in stainless w/ brief maceration, 18-20 hours. Aging in stainless steel and concrete.
100% Grillo, from a seaside vineyard in contrada Corleo in Petrosino. These are red clay soils, mother rock not far below the surface. Parts of the vineyard are 30m from the water and often winds and tides can bring in a Mediterranean seaweed, posidonia oceanica. So truly a salty, Mediterranean...
50% Pignatello aka Perricone, 50% Nero d'Avola from 2ha of vineyards, planted 2003-2013. Guyot + Alberello. 140m asl. Separate harvests and vinifications, macerations 14 days. Aged 70% in stainless steel, 30% in used chestnut tonneaux.
