Mozia Grillo

Estate Whitaker

Mozia Grillo

Vintage 2019

The soils of the island of Mozia derive from seabeds of marine origin.

They are sandy and loose soils. The presence of limestone is abundant, resulting in an alkaline reaction of the soil (pH 8.2) that affects the organoleptic characteristics of the grapes. The depth of the soil ensures an adequate development of the bushes. The “Marsala-style bow” pruning (a specific style of head-trained bush vines with the branches intertwined, used in the area of Marsala to protect against strong winds) is the most suitable for Grillo grapes, considering the poor fertility at the base of the shoot.

The harvest is slightly anticipated with respect to the ideal maturation, so as to preserve some degree of acidity and maintain the freshness of the palate and the longevity that the white wine of Mozia has been able to demonstrate over the years.

In 2019, Spring was also cold in Mozia, but unlike other areas the rain was not abundant; on the contrary, the period was quite dry. The harvesting of Grillo began on August 22, about 10 days later than usual, with the Khoton Vineyard yielding its first production. In the following days, harvesting of the older vines began with the Scalinata Orientale Vineyard, ending on September 7 in the Tofet Vineyard.

The grapes were transported to the mainland in special boats and then continued their journey to the Regaleali Estate on refrigerated trucks to begin their transformation. The regular sequence of maturation, the lower production and the moderate heat of the summer contributed to achieving excellent quality.

Among the best in recent years, this vintage has good natural alcohol content and exceptional aromatic characteristics and acidity.

  • Grapes: Grillo
  • Appellation: Sicilia DOC
  • Vine-growing area: Mozia – Island of San Pantaleo (TP), island in the Pond a few km from coast of Marsala – Sicily
  • Training system: gobelet
  • Pruning system: Marsalese style, short and long
  • Vines per ha: 3.300
  • Yields per ha: 4600 kg
  • Fermentation: stainless steel
  • Fermentation temperature: 16-18°C
  • Duration of fermentation: 15 days
  • Malolactic fermentation: not run
  • Aging: stainless steel on lees for 5 months
  • Alcohol content: 13,5% Vol.
  • Wine analytical data: pH 3,2 – TA 6,12 g/l – RS 0,6 g/l – ET 22,4 g/l


  • Event: L'Espresso - Guida Vini d'Italia
  • Year: 2009
  • Prize or title conferred: 16/20 punti
  • Vintage: 2007
  • Event: Annuario dei igliori Vini Italiani di Luca Maroni
  • Year: 2009
  • Prize or title conferred: 95 punti
  • Vintage: 2007
  • Event: D'Agata e Massimo Comparini - Guida ai Migliori Vini d'Italia
  • Year: 2013
  • Prize or title conferred: -
  • Vintage: 2011
  • Event: Robert Parker
  • Year: 2016
  • Prize or title conferred: 90 points
  • Vintage: 2014
  • Event: Robert Parker
  • Year: 2017
  • Prize or title conferred: 92 + points
  • Vintage: 2015
Mozia Grillo