Grillo comes with a richer mouthfeel upfront, a touch of seashell oiliness and saline lick, that tails away into some lovely fresh and lively acid. Hints of orange citrus zest & subtle notes of cinnamon / anise spice. Approximately 48 hours on skins after de-stemming, with a slow oxidative press to follow. A light sedimentation prior to being transferred to seasoned oak for fermentation and maturation for 9 months. - Frederick Stevenson