| Comments |
This Grillo from Azienda Giasira has a pleasant yellow color with golden highlights. Its aromas revolve around citrus and grapefruit. Well-balanced, fresh, with good fullness and a hint of minerality, it is most pleasant on the palate. Confidential production of around 5,000 bottles a year. |
| The estate |
Created by Giovanni Boroli and his wife Isabella, who moved to Sicily in 2004, the Azienda grows mainly fruit trees. They began planting 7 ha of vines in 2005. They are located at an altitude of 180 to 250 m above sea level. More precisely, in the commune of Rosolini in southern Sicily, straddling the provinces of Siracusa and Ragusa. The vineyard of around 7 hectares is planted mainly with autochthonous grape varieties (Grillo, Catarratto, Moscato di Noto, Nero d’Avola, Nero Mascalese). There is also a small area planted with Merlot and Chardonnay. |
| Viticulture |
Organic farming certification for the entire estate from the 2015 vintage. Guyot pruning with a density of 5,000 vines per hectare. Hand-picked in the last week of August. |
| Winemaking |
Gentle pressing and fermentation in temperature-controlled vats. Aged in steel vats on its fine lees for 6 months, followed by 3 months of bottle ageing. Completely refurbished winery in 2009. |
| Food & wine suggestions |
Giasira Grillo is perfect with seafood and vegetable starters, as well as fresh cheeses. |
| Operating temperature |
10°C |
| Also worth discovering |
The beautiful Merlot Rosso Isabella, named after Giovanni’s wife and produced only in the best years. |
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