Terroir: The Rapitalà Viviri Grillo is selected from vineyards sitting between 900 and 1300 feet, high on the slopes of the Rapitalà estate. Vines are trained using the traditional Guyot system in soils made up of clay, small pebbles and sand.
Vinification: Made with organic grapes, harvested in mid-August, slightly before reaching ripeness in order to retain a balance between sugar levels and acidity. To preserve freshness the grapes are pressed, fermented and aged in temperature controlled stainless steel vats.
It is a sunny and fascinating wine with the intense aromatic charge of its aromas of white pulp fruit. The hilly altitude at which it is grown confers greater acidity to Grillo and therefore the wine is characterized by marked sapidity and minerality.
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