The backbone of Marsala, now a star white
Grillo
A Sicilian white of body and aromatics — once the soul of Marsala, now making vibrant dry whites.
The Grape
Grillo is a Sicilian white grape historically central to Marsala production and now prized for fresh, dry varietal whites. It offers more body and aromatic intensity than many Sicilian whites, with citrus, tropical fruit, and a herbal-saline lift.
History & Origins
A natural crossing of Catarratto and Zibibbo, Grillo became the prized base for top Marsala thanks to its sugar and structure. As Marsala declined, growers redirected it into characterful table whites.
Flavour Profile
Aromatic, citrusy, with a saline edge.
Dry Sicilian White
Grapefruit, lemon, white peach, fennel, sea salt
Medium-bodied and aromatic, with bright citrus and orchard fruit, a herbal note, and a saline finish that suits the Sicilian coast.
What to Pair It With
Grillo's body and freshness handle bolder seafood.
Grilled Tuna & Swordfish
Enough body to stand up to meaty Mediterranean fish.
Seafood Couscous
A Trapani classic that mirrors the wine's saline freshness.
Fried Calamari
Bright acidity cuts the richness.
Where the Best Comes From
Grillo is concentrated in western Sicily.
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