The grape variety Grillo

Grillo is a distinguished white grape variety predominantly cultivated in Sicily, Italy, particularly within the regions of Marsala, Trapani, and the broader western part of the island. Its organoleptic profile is characterised by lively citrus notes of lemon and grapefruit, complemented by hints of white peach, fresh herbs, and a subtle minerality. On the palate, Grillo typically delivers a medium to full body with crisp acidity and a refreshing saline edge, often finishing with nuances of floral and almond undertones.

Traditionally, Grillo gained recognition as the principal grape for Marsala wines, but modern winemaking has brought forth a new generation of vibrant, dry white wines that showcase its expressive fruit and elegant texture. Winemakers produce both unoaked and lightly oaked versions, with the former highlighting its pure, zesty character. Occasionally, richer styles with extended lees ageing add complexity and depth.

Grillo pairs exceptionally well with a variety of dishes, including grilled seafood, shellfish, Mediterranean salads, and fresh goat’s cheese. Its zesty profile and mineral backbone also make it an excellent accompaniment to sushi, vegetable risottos, and light pasta dishes with citrus-based sauces.