Grape Variety
Grillo 100%
Production
4,000 bottles
The Vineyard
Soil
The hilly and clayey terrain offers an ideal environment for vine cultivation, giving wines a complex and mineral structure.
Characteristics
Area:
1 Hectare
System:
Guyot
Average Age:
15 years
Density:
3,900 plants per hectare
Yield:
60 quintals of grapes
Production Process
Cultivation
In the cultivation process, biodynamic agriculture methods are used, although these are not officially certified. Our approach, essentially natural and sustainable, is characterized by the absence of chemical fertilizers and synthetic products. No treatments are carried out so that the vineyard can develop in harmony with the surrounding environment.
Vinification
The processing of Canto del Grillo generally begins in the first week of September when the grapes, having reached ripeness, are ready to be harvested. After being selected and cut, the bunches are transported to the cellar, then destemmed and crushed. Fermentation begins spontaneously by indigenous yeasts. The maceration phase lasts for about 12 days, during which the skins gradually release their pigments and the characteristic aromas of Grillo to the wine. Throughout the process, no corrections or additives are made, thus maintaining the product's authenticity and naturalness.
Aging
Aging takes place in steel silos for 4 months, then Canto del Grillo is bottled. The addition of sulfur dioxide is not foreseen even in this final phase.
Recommended Pairings
Canto del Grillo, with its fruity and mineral notes, accompanies appetizers excellently, particularly standing out with fish and mollusks.
Serving Temperature
11-13 C°