Kados Grillo 2025 white wine Siciliy DOC - Duca di Salaparuta

Kados Grillo Sicilia Doc from the Duca di Salaparuta winery, fruity and intense white wine

Kados Grillo Sicilia Doc from the Duca di Salaparuta winery, fruity and intense white wine

From 100% Grillo grapes grown on the Rosignolo estate, in the municipalities of Salemi and Gibellina, in the province of Trapani.

Kados Sicilia Doc has a straw yellow color with soft greenish reflections. The nose opens with an intense floral bouquet, slightly vanilla and complex. On the palate it is pleasantly broad and velvety, lively, with a good structure and a persistent finish.

To be served at 10-12 ° C, it is perfect to accompany fish dishes, shellfish and white meats.

The Risignolo Estate, in Central-Western Sicily, is characterized by marvelous expanses of fields beaten by the warm Mediterranean sun, where wine is a constituent element of a great cultural tradition and the vineyards, caressed by a light brackish breeze, follow the profile of the hills until you reach the sea.

The clayey soil rich in humus, which has always been suited to wine production, and the hot-arid climate, with a strong temperature range, allow white grapes such as Grillo and Insolia to give their best.

The vineyards of origin insist on mixed soils, mainly siliceous-clayey, at an altitude of about 300 meters above the sea level. During the vinification, 55% of the free-run must was fermented in small new oak barrels for about 40 days. The refinement took place for a few months in concrete tanks plus a further 3 months in the bottle.

DATA SHEET

TYPE: White

CLASSIFICATION: Sicilia DOC

TERRITORY OF ORIGIN: western Sicily

VARIETY: Grillo

TERRITORY

PRODUCTION AREA Western Sicily, towns of Salemi and Gibellina. Risignolo Estate

GRAPE VARIETY Grillo

SOIL Mixed composition, mainly siliceous-clayey

ALTITUDE About 300 metres above sea level

VINEYARD Vertical shoot positioning trellised vines and bush-trained vines, with a density of more than 5,000 plants per hectare

CLIMATE Mild and wet winters with extremely dry and windy springs and summers with sharp differences in temperature

HARVEST By hand, in the morning, at full maturity, during the first half of September

VINIFICATION Further selection of the grapes during the harvesting to obtain approx. 55% of the first pressing must which is left to ferment slowly in small oak casks for about 40 days

MATURATION The wine rests on the lees at a controlled temperature until spring

AGEING At least three months in bottle in a temperature controlled environment

ALCOHOL CONTENT 12.5 % - 13.0 % vol.

SERVING TEMPERATURE 10° - 12° C

FOOD PAIRINGS To be served with fish dishes, shellfish and white meat dishes

STORAGE METHOD In a cool and not excessively humid environment, away from light

LIFE Over 5 years if kept in cellars with suitable conditions

1ST YEAR OF PRODUCTION 2001 harvest

COLOUR Straw yellow with slight greenish highlights

BOUQUET Floral, slight note of vanilla, complex

FLAVOUR Wide, velvety, lively, well-bodied and persistent