Grillo sourced from a one-hectare plot in Campobello di Mazara, southwestern Sicily, just a few hundred meters from the sea. The vines are planted on terra rossa, red soil typical of this area, over limestone bedrock. Sixty percent of the grapes were destemmed and fermented on the skins for five days. The other forty percent went through a week of whole bunch carbonic maceration. After manual pressing, the wine settles in steel tanks for eight months. Vibrant and salty, like every previous vintage, this white wine impresses us with its purity and precision.