The Grillo Verde is a blend of grillo and verdejo. The first vintage is 2014, after 5 years of experimentation. The GrilloVerde ferments naturally and left on the skins for 5-10 days. He is pounded and pressed with his feet. It is stored in barrels and barriques before being bottled. The historic family Grillo comes from an old vineyard on the sea of Petrosino. This micro-territory of very fertile lands gives the cricket unique, Marsaleggiant notes. It reaches high sugar levels which forces us to carry out 3 different harvests during September. The verdejo harvested with low sugars helps us moderate alcohol.
