Grillo planted on red soil over limestone bedrock in Campobello di Mazara, southwestern Sicily, just a few hundred meters from the sea. Half the grapes were destemmed and fermented on the skins for five days. The other half went through a week of whole bunch carbonic maceration. After manual pressing, the wine settles in concrete for eight months. Full of fresh apricots, citrus and herbs, this vintage shows an extra tension with fine tannins and a long, saline sip.