This unique example of the native Sicilian Grillo is surprisingly concentrated and powerful, thanks to low yields from a rigorous green harvest. Fermented in stainless steel tank and left on the fine lees for 6 months with regular batonage. The Di Giovanna family has been cultivating organic vineyards for five generations in western Sicily, just outside the town of Sambuca di Sicilia. Brothers Gunther & Klaus manage the family's 56 hectare estate and winery where their hand crafted wines are made and bottled.