From 10-15 year old vines of Grillo grown in yellow sandy-clay soils that enhance the freshness and aromas of the wine. Fermented for 2 weeks with indigenous yeasts in stainless steel under temperature control. The wine is left on its fine lees for 4 months, and then put in bottle for a spring release. The debut vintage was 2005. Certified organic from the 2018 vintage.