Spontaneous fermentation.
Colour: deep yellow, from maceration with the skins.
Bouquet: mature grapes with hints of exotic fruit and apricot.
Taste: rich, fragrance of sun heated cedar.


Unusual. Boiled egg, cantaloupe and ham. Seafruit pasta, grilled fish.


Varietal: Grillo 100%

Origin: Contrada Virzì, Monreale, Palermo
Map Sheet 142

Exposure: South West

Altitude: 300 m above sea level

Soil: Sandy-clay

Training system: Guyot

Density: 5,000 plants per hectare

Year of planting: 1996

Harvest: August/September

Yield: 45 hl/hectare

Vinification and ageing: Temperature controlled spontaneous fermentation in steel vats. 25 days on the skins and one year on the yeasts

Ageing: 6 month in bottle.

Capacity: 75 cl.

  • Le mie riflessioni

Siriki white is a single-vineyard Grillo, south west exposure at 300mt altitude, that starts fermentation on a pied de cuve of the same grape.

Three days after the fermentation starts, we add grapes for one third of the vat (steel), and after three more days the process ends.

The must is oxygenated manually.

We don’t add sulfur dioxide during fermentation, just a very small percentage during the malolactic fermentation, stays on the the yeasts for one year.

Siriki white it’s one of the many faces of Grillo, vinified in the same way was maybe vinified once, reminding the wines that made the history of our Land.

This bottle should be preserved at constant temperature, not exceeding 18° C, it can be stored in a vertical position as well.

It’s a wine that is capable to evolve in the glass sip after sip and that may remind the hay after rain.

We need to drink it and keep it to understand where it’s going and, anyway, it will be a great surprise.