Grillo is a semi-aromatic white grape variety, widespread throughout western Sicily; it is sometimes difficult to cultivate because it is very vigorous. Also used as a base for the preparation of liqueur wines, it is expressed by us with a very particular territorial interpretation.

Harvest period: first ten days of September.

Vinification system: cold maceration followed by soft pressing. Vinification and aging take place in stainless steel silos with inoculation of selected indigenous Sicilian yeasts at a controlled temperature for 4 months.