Grillo

Grillo is a white wine grape native to Sicily, Italy, believed to be a natural cross between Catarratto and Zibibbo (Muscat of Alexandria). It thrives in the island’s warm, dry climate, particularly in areas like the Marsala region, where it has long been valued for both still and fortified wines. The name “Grillo,” meaning cricket in Italian, is said to come from the grape clusters’ resemblance to cricket wings and the buzzing sound the vines make in bloom.

The vines are vigorous and adaptable, producing medium to large clusters of golden-yellow berries. Grillo ripens well in Sicily’s sunny conditions, developing balanced acidity and expressive aromatics. The wines typically have a straw-yellow to pale gold color and offer floral, citrus, and tropical fruit aromas, sometimes with subtle herbal or mineral notes. On the palate, Grillo wines are medium-bodied, crisp, and refreshing, with flavors of lemon, pear, green apple, and occasionally a hint of almond.

Grillo is versatile, used for both still and sparkling wines, and is a key component in Marsala, Sicily’s famous fortified wine. Its bright acidity and lively fruit make it a natural match for seafood, shellfish, salads, and light pasta dishes, especially in warm weather.

Overall, Grillo showcases the unique terroir of Sicily, producing approachable, aromatic wines that are fresh, flavorful, and distinctly Mediterranean in character.