Tonnino’s Grillo and Nero d’Avola Profiles

Tonnino’s Grillo is a white wine that is intense straw yellow in color with greenish reflections. It has notes of sweet jasmine interwoven with spicy fruity scents. Grapes for the Grillo are farmed in Sicily using espalier with guyot pruning. Grapes are harvested in early September when the grapes are fully ripe. The grapes are softly pressed and naturally cold decanted for at least 10 days followed by fermentation. The Grillo should be served at 8 degrees to 10 degrees Celsius with aperitifs, fish, crustaceans and soups.

The Nero d’Avola is a red wine made from 100% Nero d’Avola grapes. The grapes are farmed in Sicily in the Contessa Entellina hills, between 200 and 300 meters above sea level. The shallow soil has a medium texture made up of calcareous clay, organic matter and iron. The grapes for the Nero d’Avola also are farmed using espalier with guyot pruning. Grapes are harvested during the middle of September and vinified with a 12 to 15 day maceration at 26 degrees Celsius with daily pump overs. After racking, the wine is matured in stainless steel tanks for four months before being bottled. No oak is used to preserve the freshness. The Nero d’Avola is intense red in color with ruby reflections. On the nose it has blueberry hints that meld into brighter tones of wild berry fruits. It shows a full mid body and round tannins, balanced acidity and persistence with a fruity flash. It is best served in medium width goblets immediately after uncorking at 16 to 18 degree Celsius. This wine is perfect with grilled meat, spaghetti with pesto sauce and seasoned pecorino cheese.