Grillo'
Regular price
$30
Freaky Level 1
Natural wine isn’t *always* freaky! Classic-in-all-the-right ways.
Weekday Bangers
Tuesday-friendly with incredible value under $35.
Plush & Textured
Textured & layered to pair with a main course.
Grillo'
Regular price
$30
- Freaky Level 1
Natural wine isn’t *always* freaky! Classic-in-all-the-right ways. - Weekday Bangers
Tuesday-friendly with incredible value under $35. - Plush & Textured
Textured & layered to pair with a main course.
sun-worshiping
Sicily, Italy
The term ’Grìsi’ stems from the ancient Greek word for ‘gold’, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, there’s no better description of this pale-honey elixir, either. Hand-picked and de-stemmed, then crushed, cooled and transferred to stainless steel tanks for 30-40 days of fermentation, followed by at least a month on lees. Structured, full-bodied and superbly balanc. . .
Read More
The term ’Grìsi’ stems from the ancient Greek word for ‘gold’, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, there’s no better description of this pale-honey elixir, either. Hand-picked and de-stemmed, then crushed, cooled and transferred to stainless steel tanks for 30-40 days of fermentation, followed by at least a month on lees. Structured, full-bodied and superbly balanc. . .
Read More
Sicily, Italy
The term ’Grìsi’ stems from the ancient Greek word for ‘gold’, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, there’s no better description of this pale-honey elixir, either. Hand-picked and de-stemmed, then crushed, cooled and transferred to stainless steel tanks for 30-40 days of fermentation, followed by at least a month on lees. Structured, full-bodied and superbly balanced, this is a warm glow stick to keep your backyard patio gatherings bright and buoyant. Apple, apricot and peach stir with citrus and salty minerality - a lovely pal to lighter fare like fish en papillote, Ontario-fresh garlic scapes, or buttery pastry appetizers.
Read Less
The term ’Grìsi’ stems from the ancient Greek word for ‘gold’, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, there’s no better description of this pale-honey elixir, either. Hand-picked and de-stemmed, then crushed, cooled and transferred to stainless steel tanks for 30-40 days of fermentation, followed by at least a month on lees. Structured, full-bodied and superbly balanced, this is a warm glow stick to keep your backyard patio gatherings bright and buoyant. Apple, apricot and peach stir with citrus and salty minerality - a lovely pal to lighter fare like fish en papillote, Ontario-fresh garlic scapes, or buttery pastry appetizers.
Read Less
Sicily, Italy
The term ’Grìsi’ stems from the ancient Greek word for ‘gold’, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, there’s no better description of . . .
Read More
The term ’Grìsi’ stems from the ancient Greek word for ‘gold’, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, there’s no better description of . . .
Read More
Sicily, Italy
The term ’Grìsi’ stems from the ancient Greek word for ‘gold’, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, there’s no better description of this pale-honey elixir, either. Hand-picked and de-stemmed, then crushed, cooled and transferred to stainless steel tanks for 30-40 days of fermentation, followed by at least a month on lees. Structured, full-bodied and superbly balanced, this is a warm glow stick to keep your backyard patio gatherings bright and buoyant. Apple, apricot and peach stir with citrus and salty minerality - a lovely pal to lighter fare like fish en papillote, Ontario-fresh garlic scapes, or buttery pastry appetizers.
Read Less
The term ’Grìsi’ stems from the ancient Greek word for ‘gold’, referencing the Sicilian-sun-kissed terroir nestled beside the Mediterranean Sea - and, there’s no better description of this pale-honey elixir, either. Hand-picked and de-stemmed, then crushed, cooled and transferred to stainless steel tanks for 30-40 days of fermentation, followed by at least a month on lees. Structured, full-bodied and superbly balanced, this is a warm glow stick to keep your backyard patio gatherings bright and buoyant. Apple, apricot and peach stir with citrus and salty minerality - a lovely pal to lighter fare like fish en papillote, Ontario-fresh garlic scapes, or buttery pastry appetizers.
Read Less
