Colpasso Grillo

The grapes for Colpasso Grillo are grown in the far west of the island of Sicily. Grillo is a traditional Sicilian white grape variety, which is perfectly suited for the Mediterranean climate. The Grillo grapes are left on the vines for a surprisingly long time, allowing them to develop real complexity. The resulting wine is well balanced, fresh and lively, with complex fruit flavour and a long finish. An ideal aperitif or accompaniment to seafood.

Wine of Italy

Italy

An ideal aperitif or accompaniment to seafood.

Bottle

Full Product Name:
Grillo - Italian Red Wine

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Suitable for Vegans

Colpasso

Vi-Mi S.P.A.,
Verolanuova,
Italia.

Vi-Mi S.P.A.,
Verolanuova,
Italia.

TWP takes a holistic approach: we develop the production, packaging, marketing and sales of each of our wines. We are in complete control of the entire production process, starting with careful management of the grapes, and meticulous winemaking by our own highly talented winemaker. We build a strategy which gives the best possible support to the product from beginning to end - from the winemaking to packaging to positioning.

North South Wines Ltd

Grillo

2020

TWP takes a holistic approach: we develop the production, packaging, marketing and sales of each of our wines. We are in complete control of the entire production process, starting with careful management of the grapes, and meticulous winemaking by our own highly talented winemaker. We build a strategy which gives the best possible support to the product from beginning to end - from the winemaking to packaging to positioning.

The bouquet is prominent, fresh and floral. On the palate there are some lovely citrus and tropical fruit flavours, with refreshing acidity

13

9.75

The Wine People

An ideal aperitif or accompaniment to seafood

Stefano Chiccioli

Following destemming, the grapes are gently pressed with a pneumatic press. Fermentation takes place over a period of about 3 weeks at a controlled temperature not exceeding 18 °C. In order to retain as much of the grape's natural acidity as possible, we do not carry out maloactic fermentation.