Grillo and Insolia combine to create something greater than the sum of their parts. After de-stemming and crushing, the grapes were cold macerated at 46-50°F and the free-run juice was separated and decanted, before the must was gently pressed. The wine spent three months on the lees in temperature-controlled stainless steel tanks and another two months in bottle before being released in February 2020.
This wine has a pale straw hue with lovely scents of citrus and tropical fruit. The palate shows underripe peach, pear, pineapple core and lemon pith. This super modern style wine is crisp and juicy with a distinct wet stone, minerally finish.