Takis Grillo from the Sicilian winery Boni Vini. A delicate white wine made from the indigenous Grillo grape, a grape variety capable of producing fresh and fruity wines. Buonivini, the area where the vines grow, is one of the most prestigious areas for the wine-growing in Sicily, located inland but near the sea exposed to the scirocco winds that give the wine robustness and intense colour.
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|Wine style||Dry white wine|
|Maturation||On the yeasts in stainless steel tanks for a month|
|Bouquet||Fresh, fruity, slightly thiolic typical of the Grillo grapes.|
|Taste||Persistent, fresh, balanced and pleasantly aromatic.|
|Pairs with||Aperitifs, fish and shellfish. Serve at 15-16 °C|
Bonivini winery is a small family run winery located in Val di Noto in the south-eastern corner of Sicily, the region where the Greek colonization millennia ago introduced wine production on the island. This is a privileged area for Sicilian viticulture and the birth region for the Nero d’Avola nines. The soil is a calcareous slightly salty, the climate is relatively mild due to the nearby sea and the strong sirocco wind gives the wine strength and intense colour.
The Bonivini was born out of passion for viticulture, carried on with enthusiasm and determination by the Losi family. The winery has the ambition to produce high-quality wines with foces on important details from the vineyard to the wine marketing. This involves the initial control of the quantity produced, specially kept within pre-established limits, the non-intensive cultivation system, the hand harvesting of the grapes, the respect of certain quality standards in every phase of the processing.
The Grillo vines for the Boni Vini Takis Grillo white wine grow in the Contrada Buonivini vineyards in Val di Noto outside Siracusa and near the sea at an altitude of 40-60 m. The grapes were harvested by hand, sorted, crushed, destemmed and cooled followed by cold maceration and pressing. The wine fermentation at 16-17 °C with selected yeasts in stainless steel tanks for a month before decanting and bottling.
Longevity 3-5 years.