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.

The trend of the climate on the island of Mozia was characterized by a cool spring, with good rains in March, guaranteeing a good water supply to the vines throughout the production cyde. A very hot and dry summer, which the saplings withstood well, thanks to the typical agricultural approach in the Grillo vineyards on the island of Mozia.

The harvest began on August 18th, starting with the young Khoton vineyard, and continued until August 28th with the harvest from the vines of the Eastern Staircase.
The result was perfect ripeness and health of the grapes, good sugar content and excellent structure and aroma of the wine.