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Information:

Terroir: Vineyards are stretched along south and south-east facing hills on sand limestone soils.
Altitude: 80-250 mt above sea level
Vine Density: Espalier-grown and guyot-pruned, planting density is of 4000-4500 plants/ha.
Harvest Time: 4th week of august

Grillo
There is some debate as to the origins of Grillo, as its earliest mention comes as recently as the mid-19th Century. Some believe that the variety is native to Sicily, suggesting it is the progeny of Catarratto and Muscat of Alexandria.
Others have hypothesized that it was brought to the island from the southern Italian region of Puglia. There is even some evidence to suggest that this was the variety in the Roman wine Mamertino, a particular favorite of Julius Caesar.

Wine making:

After cryomaceration at 5-8°C for 4/6 hours, the must ferments at 16-18°C for 15/20 days in steel vats. Maturing for 4 months in steel vats.

Tasting Notes:
Colour: The wine is straw-yellow with green reflections. 

Nose: On the nose it is intense and vibrant with scents of fruits and Sicilian citrus fruits as loquat, prickly pear, grapefruit and notes of basil. 

Taste: On the palate it is fresh, intense and pleasant.