Grillo

Grillo is a white grape variety native to Sicily. It is primarily known for its role in producing Marsala, a fortified wine. Thought to be a cross between Catarratto and Zibibbo (Muscat of Alexandria), Grillo thrives in Sicily’s warm, volcanic soils. The grape’s name, “Grillo,” is derived from the sound of cicadas in the region, reflecting the hot, dry climate in which it grows. Grillo is prized for its ability to withstand these conditions and produce wines with great complexity and vibrant acidity.

While Grillo is most famously used in Marsala production, particularly in the Semisecco and Sweet Marsala styles, the grape also produces high-quality dry wines. Dry Grillo wines are often full-bodied and aromatic, with flavours of citrus fruits like lemon and lime, stone fruits such as peach and apricot, and sometimes a touch of herbs or almonds. These wines are typically crisp, fresh, and well-suited for pairing with seafood or Mediterranean dishes. In fortified Marsala, Grillo contributes rich flavours of honey, dried fruit, and nuts, which deepen the wine’s overall profile.

In recent years, Grillo has been increasingly vinified as a still, dry wine, enjoying growing popularity both in Sicily and internationally. The grape’s natural acidity makes it ideal for producing wines with balance and freshness, even in sweeter styles. Grillo’s thick skins help preserve its flavours, and its versatility in winemaking has allowed it to shine in both dry and sweet forms. Whether in a crisp, unoaked white wine or a rich, complex Marsala, Grillo continues to showcase the unique terroir of Sicily.