Profound driving forces and the will to listen – what Sicilians term “dare adènzia”
(giving audience) – and an insistence on clarity, in an act of understanding
that is life itself: Grillo and Insolia combine to create something of greater
value than the sum of their parts.

Grillo grapes harvested between
the third decade of August and the first
of September, while Insolia grapes during
the first decade of September 2023.

No. of bottles produced: 53.995
Released: March 2024

Hilly terrain, mainly calcareous and chalky, with dark patches, between 250 and 400 meters above sea level.

Plants per hectare: 4.000
Yield per hectare: 100 ql.

Alcohol content: 13% vol
Total acidity: 6,10 g/l
pH: 3,20 – Dry extract: 22,00 g/l
Serving temperature: 8 – 10°C

Hand harvesting in small crates. After de-stemming and crushing, the temperature of the grapes is dropped to 8 – 10ºC for the maceration. A light pressing follows, after which the free-run wine is separated and decanted through the process of natural sedimentation at low temperature. Three months on the lees in temperature-controlled stainless steel tanks and at least two months in bottle.

“Delicious notes of citrus fruits, with white peach, medlar and pineapple. Round texture, yet fresh, with full fruit flavors, kept fresh by well balanced acidity and intensity that draws out the finish. A wine that can be cellared over 10 years.”

AWARDS