2023 Cantine Barbera, Coste al Vento Grillo Menf,i Sicily, Italy Campari Malolactic fermentation following alcoholic fermentation

Malolactic fermentation following alcoholic fermentation in oak barrels

which Dominique belives results in greater power and aging potential

There’s umami touch

and "La Renaissance des Appellations"

2023 Cantine Barbera, Coste al Vento Grillo Menf,i Sicily, Italy Campari Malolactic fermentation following alcoholic fermentationFrom Marilena Barberas organically farmed Vigna del Pozzo in Menfi, this skin contact Grillo sees about 7 days of maceration in amphora, followed by spontaneous primary and malolactic fermentations. Aged a minimum of 6 months on fine lees in amphora. Sourced from mineral rich, clay heavy alluvial soils, this is textured, saline, and herbal Grillo that brings a deep sense of place and a vibrant, seaside energy.