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&

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
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
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
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
  • In stock

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