Corte Camari Grillo Sicilia 2021

After destemming, the grapes are gently pressed. The must is then cooled to 10°C and left to decant for 48 hours to eliminate coarse impurities. Fermentation is carried out with the use of selected yeasts at a controlled temperature of 17°C for about 10 days. Subsequently, the wine is cooled to 10°C to avoid malolactic fermentation and left to rest on the lees for 20 days to favour the exaltation of the aromas and the enrichment in polysaccharides which increase its structure.