Clara & Annamaria Sala

Two sisters, Clara and Annamaria Sala, own this organic farm in Mazara del Vallo (a city well known for its fishing, and famous for its shrimp). A bird sanctuary surrounds the winery of 115 hectares. This property was a split-off from the old Cantine Pellegrino and is now all women-owned.

Everything from the vines to the winemaking is certified organic and done by hand,  including the harvest. The grapes here are normally picked the second to third week of August, immediately brought to the winery and gently pressed. The grapes’ skins macerate with the juice for 4 hours. The Grillo is fermented in stainless steel tanks, where it ages on the lees for 2-3 months more before bottling. It then matures in bottle for a further 3 months before release.