Grillo is a white grape variety that symbolises Sicily, associated above all with the western part of the island and the history of Marsala. Its origin is traditionally attributed to Baron Antonio Mendola, who, in the 19th century, is said to have created a new variety by crossing Catarratto and Zibibbo, initially known as Moscato Cerletti. Its success in the Marsala region was aided by its ability to impart structure, intensity and aromatic finesse to wines intended for ageing.
The leaf is medium-sized, orbicular or pentagonal, generally five-lobed, with a slightly blistered margin and an open petiole sinus. The bunch, of medium size, may be cylindrical or conical, sometimes winged, ranging from moderately compact to loose. The berries are medium to large, spherical or slightly ellipsoidal, with a thick, firm and pruinose skin, green-yellow in colour, tending towards golden as they ripen and are exposed to the sun.
Today, Grillo is grown mainly in the provinces of Trapani, Palermo and Agrigento, and in the coastal and hilly areas of Sicily, where it thrives in a variety of soils and microclimates. The wine displays hues ranging from straw yellow to golden, with aromas of citrus, white flowers, aromatic herbs and exotic fruit, often accompanied by mineral and almond notes. On the palate, it is fresh, savoury, full-bodied and harmonious; the more structured versions can age well for several years. It is also used to produce still wines, sparkling wines, passito wines and fortified wines.
