£21.12
Colpasso Grillo is an Italian white wine made from the traditional Sicilian Grillo grape. It offers a well-balanced and lively profile with complex fruit flavours, perfect as an aperitif or with seafood.
- Grown in western Sicily with grapes left on vines for extended ripening.
- Fermented at controlled temperatures to preserve natural acidity without malolactic fermentation.
- Features citrus and tropical fruit flavours with a refreshing finish.
- Suitable for vegetarians and vegans, containing sulphites.
- £21.12
- £21.12
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Description
xThis product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
Warning: This product is age restricted to 18 or over.
The grapes for Colpasso Grillo are grown in the far west of the island of Sicily. Grillo is a traditional Sicilian white grape variety, which is perfectly suited for the Mediterranean climate. The Grillo grapes are left on the vines for a surprisingly long time, allowing them to develop real complexity. The resulting wine is well balanced, fresh and lively, with complex fruit flavour and a long finish. An ideal aperitif or accompaniment to seafood.
Contains Sulphur Dioxide/Sulphites. Suitable for Vegans.
Grape variety: Grillo. Current vintage: 2020. Alcohol by volume: 13. Tasting notes: The bouquet is prominent, fresh and floral. On the palate there are some lovely citrus and tropical fruit flavours, with refreshing acidity.
Vinification details: Following destemming, the grapes are gently pressed with a pneumatic press. Fermentation takes place over a period of about 3 weeks at a controlled temperature not exceeding 18 °C. In order to retain as much of the grape's natural acidity as possible, we do not carry out maloactic fermentation.
