Grillo
First harvest August 24, thinning on July 10th. Second harvest August 25, thinning on July 10th. Third harvest Sep- tember 12, thinning on July 10th. Blend in the tanks mid November. Refining in cement tanks. Malolactic fermentation. On the white lees from No- vember to July, at10°C. Refining in steel and big barrel. Alc/vol 13.87%, acidity 5.80 and pH 3.27. Golden yellow. Scent of mature cedar. Taste of horseradish. Sensations of satis- faction. Direct, firm. Knows its way. Beautiful label with the central rose window on fine natural paper. To drink for the next 10 years.
Physical characteristics and notes
Color: straw yellow with evident green highlights.
Bouquet: fruity, aromatic.
Taste: rich, savory.
Recommended temperature:
11°C
Serving suggestions:
fish dishes and white meats. It also goes well with semi-soft cheeses.
Technical sheet
Varietal: 53% Grillo, 47% Cataratto
Origin: Contrada Virzì, Monreale, Palermo
Foglio di Mappa 142
Exposure: West
Altitude: 300 m above sea level
Soil: Sandy-clay
Training system: Simple Guyot espalier
Density: 5.000 plants per hectare
Year of planting: 1998
Harvest: Agosto – Settembre
Yield: 45 hl/hectare
Vinification and ageing: Spontaneous fermentation on a pied de cuve of our grapes, without sulfur dioxide, at controlled temperature in cement vats.
Ageing: 12 months in vats and 4 months in bottles.
Capacity: 75 cl.
- Wine Enthusiast 04-2015 – Don Pietro bianco 2013 – 87 Points
- Wine Enthusiast 03-2013 – Don Pietro bianco 2011 – 87 Points
- Selezione Vini da Pesce Ancona 2009 – Don Pietro bianco 2008 – Diploma di merito
- Selezione Vini da Pesce Ancona 2008 – Don Pietro bianco 2007
Le mie Riflessioni
The wine is made from 100% Grillo grapes and the grapes used are different than those for the Don Pietro white Grillo.
These were the first Grillo grapes I planted, 350 meters above sea level, in an area of about two hectares. The first batch was harvested in the second half of August and the second batch in the first half of September, to obtain different levels of acidity and sugar.
The must from the second harvest is added to the first, which is already fermenting, so that the fermentation, at around 13°, lasts longer and acquires greater elegance.
When the long fermentation period is complete, after racking, it is left for one year on the clean lees, a process that allows it to acquire structure and finesse.
When someone asks me about the characteristics of this wine, I usually reply that should be drunk before expressing an opinion.
The Grillo is the quintessential grape for Marsala, in this instance produced in the hills, which is an interesting novelty, also because, thanks to its structure and finishing, it reveals a wine which lasts long and it surprises you for the given possibility to drink old vintages.Francesco Spadafora