Grillo as a synthesis of Nino's experience, from four different vineyards, planted 1975 to 2009, harvested in different periods and treated in different ways: part direct-pressed, part maceration, part whole-bunch infusion, part coming from Nino's oxidative wine called Altogrado.  Once blended it's...

Catarratto (biotypes Lucido, Comune, and Catarratteddo) from the contradas of Bausa, Amafi, and Abbadessa, guyot and alberello, planted between 1993 and 2008. Fermented in stainless steel, 24 hours of maceration. Aged in concrete. 

50% Pignatello aka Perricone, 50% Nero d'Avola from 2ha of vineyards, planted 2003-2013. Guyot + Alberello. 140m asl.  Separate harvests and vinifications, macerations 14 days.  Aged 70% in stainless steel, 30% in used chestnut tonneaux.