Grillo 2018 - Manlio Manganaro

Grillo - Manlio Manganaro

Few bottles produced of this particular interpretation of the Grillo grape by Manlio Manganaro, winemaker by profession and winemaker by passion. Grapes that come from a small vineyard with a low yield per hectare and biological conduction. After manual harvesting, 50% of the grapes make 2 days of maceration, the other six days of carbonic maceration and are then pressed with the feet. So in January the two masses are united. The result is a wine with an intense golden yellow color, very bright that in the mouth is silky, creamy and slightly tannic, with a salty and balsamic note that reveal itself on the very long finish.

Service

We recommend tasting it at a temperature of 12/14 ° in tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairing

Excellent wine that goes well with fish appetizers, first courses, fish dishes, to try with slices of grilled swordfish.

Winery: Manlio Manganaro

Manlio Manganaro is a young wine producer with one foot in Sicily and one in Lombardy. His journey into the world of wine began in 2011, when after his studies as a taster for Onav, Sommelier Ais and Taster, he left his historical work as Advertising Art Director to open “’ Infernot ”, the first wine shop for Natural wines in Pavia. His innate desire to experience all that surrounds the world of wine leads him to Sicily where, thanks to his friendship with Nino Barraco and his Sicilian origins, he rents one hectare of vineyard in the Marsala area, planted with grillo, a native vine of the area. The vineyard is bred in organic conduction with low yield with hectare. The first vintage is from 2017, vinified in Barraco's cellar, and the bottles contain his personal interpretation of the vine, made of vinification in contact with the stalk, spontaneous fermentation and without any addition of products for oenological use. A small project that is already giving excellent results.es.