To produce the Grillo Sicilia DOC Vigneti Zabù, after the grapes were destemmed and crushed, they were transferred to the press where they were cold soaked for two hours. After a gentle pressing, the must was fermented for three weeks at 12°C in stainless-steel tanks to enhance the aromas of the varietal. The wine was aged in stainless steel before light fining and bottling.
The Vigneti Zabù vineyards were first planted in 2005 on the hills that surround Lake Arancio in Sambuca di Sicilia. Situated at an altitude of 400-600 metres above sea level, the soils are predominantly limestone, which provide excellent drainage. The crystal-clear waters of the nearby lake creates an ideal microclimate for viticulture and protects the vines from the relentless heat of a Sicilian summer.
The Vigneti Zabù vineyards, located in south-western Sicily, caught the eye of talented winemaker Valentino Sciotti. Valentino (of Gran Sasso and Vesevo) saw that they had great vineyards and a good winery, but were missing the necessary expertise to make wines that the market required. Valentino and Sicilian winemaker Giuseppe Alfano Burruano took the already high-quality raw materials and transformed them into attractive, drinkable wines.