Sicilian White Wine "GRILLO" of Marsala

Flower marks and delicate flavour

The Cantina Sociale Uvam is the ideal place where you can taste some fine Grillo wine of Marsala. It is a wine that comes from Puglia, whose grapevine spread towards the West Sicily where people mentioned its presence already in 1873. The cultivation is a very difficult process because of the easy pouring that characterizes its flowers and the delicacy of its grapes, that are often riddled with shots (acinellatura). Today, the quantity of its production in Sicily is about 10.000 hl, of them, 9.000 hl are produced in the west area and the remaining part is produced in the area of Enna, Ragusa, Catania, Siracusa and Messina.


For its scarce productivity, the grapevine needs particular cares and attentions, through particular pruning techniques and the use of grafts holders. The Grillo wine of Marsala, produced by Uvam, is a characteristic straw yellow wine. Thanks an intense and persistent aroma with flower and fruity marks and to a well-equilibrated flavour among the dry, the full and the soft, it perfectly complieswith fish dishes and light entrées.


The technical specifications are shown below:


Classification: Typical geographic indication


Vine variety: Grillo


Production area: West Sicily, Countryside of Marsala-Salemi (Trapani)


Implantation year: 1995


Altimetric quota: 400/500 metres on the sea level


Kind of the terrain: clayish-calcareous, of good fertility


The plant’s yield: about 3 kilos


Cultivation system: espalier


Pruning system: cordon ram


Anti-parasites fight: integrated


Grape harvest: first ten days of September


Harvest ways: manually, with accurate selection of the grapes


Wine-making: cooling down of the grapes, separating the fruits from the stalks, extraction of the musts by a soft press and following static settling, inoculation of selected yeasts


Refinement: it is made in the first phase in the stainless steel, and then in tonneaux with a capacity of 5 hl with a short stop on the subtle sides in order to make easy the self-lysis of the cell membrane of the yeast and to free the betaglucanasical enzymes and the beteglicosidics that cause the improvement of the volume effect, aroma, softness and flavour. Final pausein a bottle for four months in a thermo-regulated location


Alcoholic standard: 13 % Vol.


Service temperature
:
18/20° C