Cantine Cellaro Lumà Grillo

The Luma Grillo is made entirely from the local Grillo grape. Although this grape variety was initially used to produce the famous Marsala wine, it later proved to be highly suitable for distinctive dry white wines as well. The result is a juicy and fruity wine that has developed its own character through low-temperature fermentation. The grape benefits from the beautiful weather at high altitudes, allowing it to retain its fine acidity.

The ideal conditions for Cantine Cellaro

The Sicilian winery Cantine Cellaro was founded in 1972 and is located in the Sambuca di Sicilia region. It is a well-known cooperative with over 1,000 members. The grapes thrive in the exceptional climate of the surrounding hills around Sambuca, which reach up to 700 meters above sea level. The soils are clayey, interspersed with limestone, giving the grapes a unique character. The focus is on the local grapes Grillo, Nero d'Avola, and Nerello Mascalese. The company has experimented extensively with these grape varieties to the point that they now know exactly what they need. The entire vinification process is meticulously crafted, and the grapes are perfectly ripe at harvest.

The vinification process for Cantine Cellaro Lumà Grillo

The Luma Grillo is made to be enjoyed young, so the Grillo grapes are pressed immediately and protected from any form of oxidation. This prevents the winemakers from wasting the fruit. Fermentation takes place in stainless steel tanks at low temperatures. The Luma Grillo shines in the glass with its straw-yellow color. We can immediately savor the aromas released: peach, pear, and floral notes. The palate is delightfully smooth and young, with a pleasant acidity. You might expect a sweet flavor from the fruity aroma, but it's actually spicy. Pleasantly juicy, beautifully balanced, and wonderfully fresh. A wine we enjoy serving with appetizers, shellfish, or risotto.