Grillo vines were planted in ’06 using VSP double cordon system at an altitude
of 550m above sea level. After hand harvesting at 22 brix between 3am and 9am
for temperature control, the grapes were de-stemmed and crushed before being
pressed up to 1 bar to extract the must while eliminating the skin and seeds.
Fermentation was in stainless steel at 12-14º and final filtration was
completed at 0.45 microns with bentonite and PVPP fining. Wines are bottled
without touching oak to retain purity of fruit and freshness.
The wine greets you with a bouquet of citrus, lemon, orange and grapefruit. It is a medium bodied wine with crisp acidity and a long mineral after taste.Recommended with seafood and light poultry dishes.Ideally served at 12°-14˚C.
|REGION||NASHIK - INDIA|
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