2023CantineBarbera,CostealVentoGrilloMenf,iSicily,Italy

<p>From Marilena Barbera’s organically farmed <em>Vigna del Pozzo</em> 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.</p>