50% Grillo, 50% Chardonnay
Type of Soil
Bush and Espalier, with average yield of 50 – 60 quintali/ha
The Chardonnay is harvested in August, the Grillo in mid-September.
Cold maceration for about 8 hours. After being pressed and removed from the coarse lees,
the nectar completes its fermentation at a controlled temperature of 12 – 15°C.
In acacia barriques for about 6-8 months. This does confer a mouthfilling sensation and sweetness to the wine that is typical for acacia wood.
Intense, with hints of ripe fruit and floral scents typical for the Mediterranean
Elegant, harmonious, pleasant, warm, inebriating and persistent, thanks to its stay in acacia barrels
12 – 14 °C
Excellent with shellfish-based first courses, fish soups, game, white meat, soft cheeses
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