Wines made from Grillo grapes
Discover the best wines made with Grillo as a single variety or as a blend .
More informations about the variety Grillo
A very ancient grape variety still grown today in western Sicily. Very often associated with catarratto and inzolia, it produces the famous Marsala liqueur wine. It is also increasingly being vinified as a single variety and produces excellent dry wines full of freshness and fruitiness. Grillo is believed to be the result of an intra-fertile cross between catarratto and Muscat of Alexandria or zibibbo, obtained in 1869 by Antonino Mendola. It is represented by two biotypes that can be easily recognized, but it seems that winegrowers attach little importance to them. Little known in other Italian regions - in Liguria it is known as "rossese bianco" - it can also be found in Australia and South Africa. It is not widely grown in France, although it is interesting because of its ability to withstand hot climates and drought, and to ripen quite late.
What are the typical flavors of the Grillo grape variety?
- EarthPresent in 86% of Grillo
- Tree fruitPresent in 84% of Grillo
- Citrus fruitPresent in 84% of Grillo
- MicrobioPresent in 72% of Grillo
- OakPresent in 72% of Grillo
- VegetalPresent in 65% of Grillo
- Non oakPresent in 63% of Grillo
- Tropical fruitPresent in 55% of Grillo
- SpicesPresent in 50% of Grillo
- FloralPresent in 32% of Grillo
- MineralityPresent in 25% of Grillo
- CitrusPresent in 25% of Grillo
- Dried fruitPresent in 21% of Grillo
- ApplesPresent in 19% of Grillo
- HoneyPresent in 19% of Grillo
- LemonPresent in 19% of Grillo
- PeachPresent in 17% of Grillo
- MelonPresent in 16% of Grillo
- PearPresent in 16% of Grillo
- ApricotPresent in 14% of Grillo
News about the grape variety Grillo
Hugh Johnson: ‘Veteran wine books are by modern standards short on facts’
When you have an idea that, in your first flush of inspiration, you think deserves to get beyond the breakfast table, you run straight into the modern dilemma. Is it a Tweet? Is it one for Facebook or Instagram? Should you just try it out on your nearest and dearest, or is there a book in it? A slim volume, or does it need several tomes to expound its profundity? My trade being what it is, and royalties being as modest as they are these days, I’ve rather given up on books. Writing new ones, that ...
Aldo Fiordelli: ‘The east-facing vineyard absorbs the morning’s first sunlight’
I’m fortunate enough to taste a fair amount of fine wine each year and I have come to the conclusion that each of us is forced to build our own stylistic preferences, regardless of the appellation or classification of a wine. Instead of simply choosing a bottle of Bordeaux over Barolo, for example, most of us probably aim to drink each on the right occasion and, in doing so, carve out our individual preferences for these wines. My personal bias – which I must confess, to be fair and transp ...
Hugh Johnson: ‘A comatose customer is not in a position to order another bottle’
We all have different motives in choosing wine. There are those hoping for a journey into unexplored regions of sublime sensation, and those with earthier desires, happy when the first glass has them seeing double. There are wines to accommodate them both: a prickly little Mosel on the one hand and a 15% Barolo on the other. Doesn’t the ideal wine, though, combine the two – inspiration with stimulus, perfume with punch? The three little letters ‘abv’ (alcohol by volume) only tell half the story, ...