Variety: 100% Grillo Passito

Soil: Medium Texture

Training System: Espalier

Vinification and aging: The grapes are hand-harvested and collected in crates, then carefully sorted. Part of the harvest is used for fresh must, while the rest is set aside for drying.
At the winery, the grapes are gently pressed.
Fermentation takes place in stainless steel under controlled temperatures; during the process, dried grapes —manually destemmed and selected— are added several times, releasing sweetness, freshness, and aromas during maceration. Vinification and maceration last over a month, followed by 6 months in tanks and at least 6 months in bottle before release.

Winemaker: Vito Giovinco

L'articolo Ruggine<br>
Grillo Passito<br>
<small>DOC Sicilia</small> proviene da Giovinco Wines.

Variety: 85% Chardonnay / 15% Grillo

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The grapes are hand-harvested
and chilled. They are then destemmed and crushed, and the must is cold-stabilized. Alcoholic fermentation takes place in French oak tonneaux for about 10 days. After fermentation, the wine ages on its fine lees with periodic bâtonnage. It then matures in tonneaux for around 6 months. After bottling, the wine is further aged in bottle for another 6 months.

Winemaker: Vito Giovinco

L'articolo “G” di Giovinco <br>
Chardonnay Riserva<br>
<small>Sambuca di Sicilia DOC</small> proviene da Giovinco Wines.

Variety: 100% Grillo

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The grapes are harvested manually at the coolest hours of the day.
After harvesting, they are cooled using dry ice.
The must is then de-stemmed and stabilised at about 2 °C for 4/5 days. After this step, alcoholic fermentation begins at a controlled temperature (12/14 °C) for about 10/15 days.
After fermentation, the wine ages for one months with its lees.
The wine ages in steel tanks.

Winemaker: Vito Giovinco

L'articolo Alma<br>
Grillo<br>
<small>Sicilia DOC</small> proviene da Giovinco Wines.

Variety: 100% Grillo

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The grapes are harvested manually in the cooler hours of the day. After harvesting they are cooled with the use of dry ice. At this point the destemming takes place and the must is cold stabilized, at about 2 °C, for 4/5 days.
After this phase begins the alcoholic fermentation at a controlled temperature (12/14 °C) for about 15 days.
After fermentation, refinement takes place with the lees for 3 months.
The wine ages in steel tanks.

Winemaker: Vito Giovinco

L'articolo Sgarretta<br>
Grillo<br>
<small>Sicilia DOC Organic</small> proviene da Giovinco Wines.