3,500 Grillo vines per hectare, originally planted in 1996 in Contrada Samperi, Marsala, and trained with the single Guyot system. The yields are of 60 tons per hectare, harvested starting the second-third week of August. The grapes are picked and selected by hand and soft pressed. The must obtained will naturally decant under cool conditions for 48 hours. The limpid run starts fermenting with to wild yeasts, at controlled temperature and with a minimum addition of sulfites, in stainless steel vats. The wine continues aging on its own lees for 6 month, always in stainless steel.
-Marco De Bartoli