Lalùci Grillo from the unique Sicilian winery Baglio Del Cristo Di Campobello, a winery that is deeply passionate about producing and continuously improving their quality wines from their excellent location in the hills near the south coast. This white wine is made from the indigenous Grillo grape, and has fine floral notes, it is fresh and pleasant with a mineral imprint and a citrusy finish.
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|Producer||Baglio del Cristo di Campobello|
|Classification||Grillo Sicilia D.O.C.|
|Wine style||Dry white wine|
|Maturation||Four months on the lees in stainless steel tanks and at least three months in the bottles.|
|Bouquet||Intense aromas of yellow and white flowers that take on mineral notes, turning to citrus fruits,|
|Taste||Fresh, pleasant and immediate, with a mineral imprint and a citrusy finish.|
|Pairs with||Shellfish, starters and pasta dishes with fish or vegetables, main courses with fish. Serving Temperature 8-10 °C|
The Bonetta family at the old Baglio del Cristo farm has only been growing vines for the last 20 years and has managed to present itself as an important and innovative winery in Sicily enhancing both the native and international grapes that they adapt well to the limestone chalky soils, the hot summer temperatures mitigated by the cooler sea breezes. The family currently manage 30 hectors of vineyards and their philosophy is about individual vinification of each vineyard in respect for a unique and precious territory with strong focus on quality in all phases of the wine production.
The Grillo vines for the Lalùci white wine have an age of 18 years and grow in vineyards with mainly calcareous soil with dark patches in a hilly terrain at an altitude of 260 m. in Campobello di Licata at a short distance from the Mediterranean Sea on the south coast of Sicily.
The grapes were manually harvested in small crates. After de-stemming and crushing, the temperature of the grapes was dropped to 8-10ºC for the maceration. After a light pressing the free-run grape juice was separated and decanted through natural sedimentation at low temperature into stainless steel tanks for the fermentation. The wine aged for four months on the lees in temperature-controlled stainless steel tanks followed by at least three months in the bottles.
Longevity 3-5 years.