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 site. It’s direct-pressed, the must is allowed to oxidize and the vin clair is kept in stainless on the lees until the next harvest.   In august 2022, some Grillo must is used to trigger the secondary fermentation.  There is no added sugar or yeast of any kind, so everything has to be done just right to get to metodo classico-level pressure.  It aged in bottle on its lees for 28 months, before being disgorged in December 2024.   The wine is under screw cap and is bone dry.