The shoots of the Grillo grapes are cut so as to allow a natural withering of the grapes which increase the amount of sugar thanks to the Sicilian hot sun and to the wind that comes from Africa. After about 15-20 days, the grapes have lost about 15-20% of their weight and are then pressed. Fermentation on skins. After a long maceration, the wine is then put into stainless steel tanks and is left for about 6 months.
A fantastic value for money but super interesting Sicilian white. It is definitely a step up from some of the bland, flabby examples getting around. Lovely lemon and herb on the nose, followed up on the palate with hints of preserved lemon, blood orange and peach all wrapped up in good minerality and zippy acid. All these layers become more evident with some time in the glass.
Drink with shellfish or a Sicilian orange salad.
Varietal / Blend: Grillo
Decant: Not necessary
Closure: Screw cap
Farming Practices: Sustainable
Vigneti Zabu is the producer of the Vanita range of wines. It is a fairly young winery set up 5 years ago in the town of Sambuca di Sicilia, one of the most noble areas for Sicilian vine growing. The vineyards are situated in the hills above Lake Arancio, the water of this lake is a vital nourishment for the vineyards during the hot summer months and allows the grapes to reach the perfect ripening. The vines grow at an altitude of 985 feet above sea level on slopes facing southeast. The espalier-trained vines grow on clay-loam terrain and are harvested in late September.