Grappoli del Grillo
100% Grillo. The Grillo comes from 9 hectares of 21-year-old estate vines planted on the limestone-rich, sandy loam soils and yielding 36 hl/ha in Samperi (Marsala). The organically farmed fruit is hand-harvested, destemmed, gently pressed and then macerated with skins for approximately 24 hours. After a 48-hour setting at cool temperature, fermentation takes places in stainless steel vats with natural yeasts only. The wine is aged on its fine lees with stirring or bâtonnage in a mix of French oak barrels ranging from 225 to 1000 liters. It is bottled and aged for 6 more months before release; total sulfur is 37mg/liter. The first vintage of Grappoli del Grillo—which is a selection of the best fruit from the harvest, rather than a vineyard designation or barrel selection—was 1990. It is classified as an IGT Terre Siciliane.