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Grillo'
Sicily, Italy
The term âGrĂŹsiâ stems from the ancient Greek word for âgoldâ, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, thereâs no better description of this pale-honey elixir, either. Hand-picked and de-stemmed, then crushed, cooled and transferred to stainless steel tanks for 30-40 days of fermentation, followed by at least a month on lees. Structured, full-bodied and superbly balanced, this is a warm glow stick to keep your backyard patio gatherings bright and buoyant. Apple, apricot and peach stir with citrus and salty minerality - a lovely pal to lighter fare like fish en papillote, Ontario-fresh garlic scapes, or buttery pastry appetizers.
The term âGrĂŹsiâ stems from the ancient Greek word for âgoldâ, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, thereâs no better description of this pale-honey elixir, either. Hand-picked and de-stemmed, then crushed, cooled and transferred to stainless steel tanks for 30-40 days of fermentation, followed by at least a month on lees. Structured, full-bodied and superbly balanced, this is a warm glow stick to keep your backyard patio gatherings bright and buoyant. Apple, apricot and peach stir with citrus and salty minerality - a lovely pal to lighter fare like fish en papillote, Ontario-fresh garlic scapes, or buttery pastry appetizers.
$7.48
Original: $21.37
-65%Grillo'â
$21.37
$7.48
Description
Sicily, Italy
The term âGrĂŹsiâ stems from the ancient Greek word for âgoldâ, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, thereâs no better description of this pale-honey elixir, either. Hand-picked and de-stemmed, then crushed, cooled and transferred to stainless steel tanks for 30-40 days of fermentation, followed by at least a month on lees. Structured, full-bodied and superbly balanced, this is a warm glow stick to keep your backyard patio gatherings bright and buoyant. Apple, apricot and peach stir with citrus and salty minerality - a lovely pal to lighter fare like fish en papillote, Ontario-fresh garlic scapes, or buttery pastry appetizers.
The term âGrĂŹsiâ stems from the ancient Greek word for âgoldâ, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, thereâs no better description of this pale-honey elixir, either. Hand-picked and de-stemmed, then crushed, cooled and transferred to stainless steel tanks for 30-40 days of fermentation, followed by at least a month on lees. Structured, full-bodied and superbly balanced, this is a warm glow stick to keep your backyard patio gatherings bright and buoyant. Apple, apricot and peach stir with citrus and salty minerality - a lovely pal to lighter fare like fish en papillote, Ontario-fresh garlic scapes, or buttery pastry appetizers.
