Santa Tresa, starting from 2001, cultivates indigenous clones of Frappato, Nero d’Avola and Grillo, which are very typical of the region. Frappato is an excellent indigenous variety from Vittoria, Grillo originates from western Sicily, while Nero d’Avola comes from Avola, a small town a few kilometers from Vittoria.
At Santa Tresa they also cultivate non-indigenous grape varieties rarely found in Sicily, such as Viognier from France, which has found ideal growing conditions there. They have also an experimental vineyard, which is completely organically cultivated and dedicated to rediscovering indigenous, traditional vines by their bio-types.
They have recently invested in connecting directly with a local reservoir and only use natural rainwater for our irrigation, without using wells, or taking water out of the soil.
Winemaking: After destemming, the grapes are transferred to a pneumatic press, where they are very softly pressed in order to preserve the delicate characteristics of the Grillo grape. The must is then chilled and the solid particles are left to decant to the bottom of the tank naturally. The primary fermentation is carried out at a temperature of 18°C for 8-10 days. The wine is then put into a different stainless steel tank for the secondary fermentation. The special yeast strains added work very slowly, at a temperature of 14°C, creating a delicate perlage, and retaining freshness. Primary fermentation: takes place in stainless steel, temperature-controlled tanks at a maximum temperature of 18°C for 8-10 days. Secondary fermentation: this fermentation process transforms the wine into a spumante. It takes place in small stainless steel autoclaves at a temperature not exceeding 14°C, with the slow-working yeasts creating a wine with an elegant perlage and the fresh aromas typical of a Grillo Spumante.
- Colour: Straw colored, with golden flecks.
- Nose and flavour: Grillo Spumante has very fine bubbles. A gentle, floral bouquet, the palate is soft and beautifully balanced.
- Serving Temperature and Food Matching Serving temperature: 8-10°C.
- Recommended with: Excellent aperitif, also perfect with tempura seafood or vegetables, fish and mild flavored cheese.