/ɡrˈillo/
- Ariddu
- Riddu
- Rossese Bianco
White
The term “grillo” stems from “grilli,” Sicilian for pips or seeds.
The Grillo grape is the offspring of a natural union between Catarratto and Moscato di Alessandria, also known as Zibibbo.
It is considered the ideal grape for producing Marsala wines.
Map of historic hometown
Contemporary Grillo wines exhibit a notable departure from the earthier, heavier styles of previous decades, often characterized by a cleaner and fresher profile.
Given its susceptibility to oxidation, careful attention to reductive winemaking techniques is imperative.
Grillo wines boast richness in thiol compounds, which, if not managed carefully, can lead to undesirable sensory characteristics.
Visual Flavour Profiles:
