Origin and history
Grillo is an autochthonian white grape variety that is closely connected to the history of Sicily. Originally used for the production of Marsala, the grape became popular in the 19th century after it was successfully grown in the Trapani region.
Grillo has experienced a renaissance in recent decades because winegrowers have recognized their versatile character and potential for high -quality white wines.
Characteristics and wine profile
Grillo results in medium -sized to strong white wines with a fine aroma profile. Frequent flavors are citrus fruits, white peach, pear and herbs.
In some versions, salty or mineral appendages can also be identified, which reflect the maritime terroir.
The wines are known for their freshness and liveliness, accompanied by a balanced acid structure.
Thanks to its aroma and structure, Grillo is suitable for both young wines and for more complex variants developed in the wood.
The new winemakers from the west of Sicily do with a very strong profit reduction and clean work in the vineyard, with cool fermentation and almost
without interventions in the natural processes, grilllessly shine with aromas of pears, quinces and apples and develop a very noble and unique character.
In barriques expansion, the grillos from Lo Stagnone can develop great potential for decades.
Cultivation and terroir
Grillo thrives particularly well in the western regions of Sicily, where sandy and calcareous soils prevail. The warm climate and the salty sea air give the wines an unmistakable freshness and minerality.
Meaning in the wine industry
In addition to her role in Marsala, Grillo is an important part of the Sicilia Doc. She has made her versatility into one of the leading white grape varieties of Sicily, which celebrates great success in both domestic and international success.