The
Grillo vines were planted in �06 using VSP double cordon system at an altitude
of 550m above sea level. After hand harvesting at 22 brix between 3am and 9am
for temperature control, the grapes were de-stemmed and crushed before being
pressed up to 1 bar to extract the must while eliminating the skin and seeds.
Fermentation was in stainless steel at 12-14� and final filtration was
completed at 0.45 microns with bentonite and PVPP fining. Wines are bottled
without touching oak to retain purity of fruit and freshness.