Grillo 'Rocce di Pietra Longa'

  • Centopassi
  • Sicilia, Italy

Method & Production

Manual harvest occuring in the second half of August. Fermentation is done at a controlled temperature for 45 days. The wine is then transferred to steel vats for nine months of maturation on its lees before bottling. 

Tasting notes

Gold colour. Aromas of yellow peaches, ripe citrus fruits, mimosas, raw hazelnut and light fume' notes. Structured and soft with vibrant acidity and minerality.

Food matching

Grilled jumbo shrimps.