Born in western Sicily, Grillo likely descended from a cross between Catarratto and Zibibbo during the 19th century, specifically to enrich Marsala’s flavor and body. As tastes shifted away from fortified wines in the late 20th century, local winemakers recognized Grillo’s potential for crisp, dry whites that shine with Mediterranean seafood and sunshine. Today, Grillo is emblematic of Sicily’s wine renaissance, honoring heritage while embracing modern, terroir-expressive styles.
Grillo
Region: Europe
Grillo is a spirited white grape indigenous to Sicily, where its bold flavors and refreshing acidity capture the island’s bright, sun-soaked energy. Most famous as the key ingredient in traditional Marsala, Grillo now thrives in vibrant, dry white wines cherished for their striking citrus, herbal freshness, and sea-breeze minerality. Whether bottled solo or blended, Grillo stands out for its crisp structure and endless pairing possibilities.
Tasting Notes
Taste Profile
- Very Dry
- Medium Body
- Low Tannins
- High Acidity
- Approximately 12.5%
The History of Grillo
FAQs About Grillo
Is Grillo only grown in Sicily?
While Grillo’s spiritual home is Sicily, a small amount is grown elsewhere in Italy, but it’s rarely found outside the island.
What foods pair best with Grillo?
Grillo’s lively acidity makes it a natural partner for shellfish, grilled fish, light pasta, and tomato-based appetizers.
Is Grillo ever made as a sweet wine?
Historically, Grillo featured prominently in sweet, fortified Marsala, but most modern Grillo wines are dry and crisp.
How should Grillo be served?
Serve well-chilled (8–10°C/46–50°F) to highlight its citrus, herbal, and mineral-driven freshness.