General Description: Grillo is a white grape variety indigenous to Sicily, Italy, historically used in the production of Marsala wine but increasingly celebrated for its varietal still wines. Known for its robust structure and ability to thrive in Sicily’s hot climate, Grillo produces aromatic wines characterised by a pleasing balance of acidity and a broad palette of flavours. Modern vinification techniques have elevated its status, showcasing the grape’s versatility and potential for producing wines that range from crisp and refreshing to more textured and complex.
Primary Flavours:
- Lemon
- Grapefruit
- Peach
- Herbal notes
- Almond
Taste Profile:
- Sweet-Dry: Dry
- Body: Medium to full body
- Tannins: N/A (as it is a white wine)
- Acidity: Medium to high
- ABV range: Typically between 12% to 13.5%
Handling: Grillo wines are best served chilled, at about 8°C to 10°C, to enhance their freshness and aromatic profile. They are typically intended to be enjoyed young to capture the vibrancy of their fruit flavours, although some examples, particularly those with oak ageing or more complex vinification methods, can exhibit ageing potential, developing richer textures and deeper flavours over time.
Food Pairing Suggestions: The bright acidity and citrusy profile of Grillo make it an excellent match for seafood dishes, including grilled fish, shellfish, and sushi. Its herbal notes can complement dishes with fresh herbs or vegetable-based preparations, such as salads and light pasta dishes. Grillo also pairs well with mildly spicy cuisines, such as Thai or Vietnamese, where its acidity and fruitiness can balance the heat and complexity of the flavours.