From Rina Vecchia vineyard based in Castelvetrano, 600ft elevation on volcanic soil, there is an outstanding example of what grillo grape can become. After a short maceration the grapes are manually pressed and just the free run is taken. The wine ferments on native yeast and is left on its own on fine lees.
While changes a lot by vintage there is a lot going on: aromatic with herbs like mint thyme grassy citrus balsamic anchovies and when it ages this wine has a nose at first reminiscing of a riesling with petroleum notes and an aroma of candied lemon apricots and toasted hazelnuts; these notes follow you in a mouth, full, almost opulent with some saltiness like anchovies juice.
Last do you know that this grape was man made? It is a crossing between Catarratto and Zibibbo. The father is the noblemand Antonio Amendola based in Favara that he made in late 1800.