Grillo: a white wine from Sicily

Spring is approaching and the desire for freshness is starting to make room in our menus. Today we go to Sicily, to meet the Grillo wine, a white that does not need endorsements…. or not?

The vine: Grillo variety.

These wines are produced using Grillo grapes. That is a vigorous vine with abundant production, resistant to climatic adversities, such as drought. It also resists some diseases but is sensitive to powdery mildew and mold. Because the grapes are very tight, so that molds easily infiltrate the bunch.
It is currently the most common white grape variety on the island together with Catarratto and Inzolia. Alone or in a blend with other grape varieties, to help in the alcoholic power and promote aging. Therefore, the best Marsalas includes this grape variety.

Grillo: the producers.

Speaking of this variety we cannot, therefore, talk about Marsala wine. And speaking of Marsala means naming the Florio family, a historic company in Marsala, which, together with the Duke of Salaparuta, is now part of Saronno Company. Here the semi-dry Marsala Superiore Donna Franca Riserva and the Marsala Vergine Terre are born. And of the producers who have distinguished themselves in the production of this Italian wonder. The Marco de Bortoli winery distinguished itself for having reinvented Marsala wines and, in part, those from Pantelleria, shedding light on traditional wines that for years had been considered horrible fortified-wines. The one produced in purity by Feudo Maccari, a family wine producer, called Family Friends, is remarkable. From Grillo grapes from the island of Mozia, the Tasca d’Almerita company produces a wine that tastes of wind and sea. Scented with white peach and pear, aromatic herbs. Long-lasting freshness and flavour.

The history of the Grillo.

Grillo is a white grape variety widespread throughout Sicily, especially in the western area. This vine arrived to the Sicilian island after the great phylloxera pandemic to replace the destroyed vines in the Marsala area. The history of this vine is linked above all to the production of Marsala wine, and, consequently, to the Florio family.

The colour of the Grillo.

In purity, Grillo produces wines with a wide organoleptic outfit, full of aromas and savoury to the taste. At the sight, the Grillo is a very bright straw yellow wine.

The scent of Grillo.

The aromas of this wine are mainly floral, integrating with the fruity aromas. So, orange blossom, wildflowers, but also white and yellow fruit, often exotic like mango, and passion fruit. The taste is immediately fresh, well-structured, and long in the finish, with an accent on minerality and flavour. In the sweet version, usually dried, the grape gives life to pleasant sweets, scented with apricot and dried fruit, confirmed in taste.

How to combine Grillo wine with food.

These components make it a pleasant wine to taste in combination with food. Especially seafood, raw fish, sushi, fresh cheese platters, buffalo mozzarella, and ricotta. Even first courses, both fish and vegetables, go perfectly with this wine. These wines are perfect with carbonara pasta.
The sweet version is perfect to pair with desserts, both dry and creamy.
Our taste escapade is redy in a glass. Enjoy it!