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Spadafora Grillo 750ML 2010
Sku: 19047
Product Rating
Product Information
Country: Italy
Region: Sicily
Sub-Region: Sicilia
Grape Varietal: Grillo
Type: Still wine
Reg. $18.99
On Sale $9.88
Buy Spadafora Grillo
Colour: straw yellow with evident green highlights.Bouquet: fruity, aromatic. Taste: rich, savory.

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Wine maker notes
This is a fresh, elegant wine, with a superior structure than that of the Don Pietro white in the Don Pietro range. We produce 7,000 bottles of it. The wine is made from 100% Grillo grapes and the grapes used are different than those for the Don Pietro white Grillo. These were the first Grillo grapes I planted, 350 meters above sea level, in an area of about two hectares. The first batch was harvested in the second half of August and the second batch in the first half of September, to obtain different levels of acidity and sugar. The must from the second harvest is added to the first, which is already fermenting, so that the fermentation, at around 13, lasts longer and acquires greater elegance. When the long fermentation period is complete, after racking, it is left for a few months on the clean lees, a process that allows it to acquire structure and finesse. When someone asks me about the characteristics of this wine, I usually reply that should be drunk before expressing an opinion. The Grillo is the quintessential grape for Marsala, in this instance produced in the hills, which is an interesting novelty.

Food pairing
Fish dishes and white meats. It also goes well with semi-soft cheeses.

By telling the story of this land and how the first bottle of Spadafora was produced - imagining that this is not a site but a book - I have already given you an idea of the philosophy with which we take care of our vines and wine production every day. For me it is essential that we only use grapes we have grown ourselves, but I know this is nothing exceptional, since many already doing the same. An equally determining factor is where the grapes are grown, but I understand that also this makes no difference, since there are many other places suitable for growing grapes. What I find strange is that we have succeeded, we alone, to produce something people like, and this is why I consider Virzi a special place. Let me give you an example: If I produced grapes in Burgundy, close to the best producer, in the best area of Burgundy, you would assume that my wine would be good; but in Virzi, where they produced wine that was sold in casks and then loaded onto trucks and where grapes were sold to cooperative wineries for forty years, we produced a wine in 1993 made with our own hands. And from then on, after each harvest or after each bottling, it seemed that I was witnessing a small miracle.

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