Grillo is the rounded white variety indigenous to Sicily; this version is perfumed with citrus and juicy with white peach and tropical fruit.

The grapes are gathered by hand, they are de-leafed and sent for soft pressing. The must obtained is statically decanted for 24/36 hours. Fermentation occurs at about 15⁰C. At the end of fermentation a period of maturation on the lees follows with the aim of fixing the aromas.

As a fresh aperitif; ideal with fried vegetables and fish, pasta with sea urchins, or mozzarella.