Baglio Di Grisi Grillo
The term ’Grìsi’ stems from the ancient Greek word for ‘gold’, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, there’s no better description of this pale-honey elixir, either. Hand-picked and de-stemmed, then crushed, cooled and transferred to stainless steel tanks for 30-40 days of fermentation, followed by at least a month on lees.
On the nose there are hints of citrus, bread crust and yellow pulpy fruit like apricot. Full bodied in the palate, well structured and with a well balanced acidity, as a mineral finish.
Pair with Honey Sheep or Goat
Appellation: Western Silcily