Wines made from Grillo grapes of Marsala

Discover the best wines made with Grillo as a single variety or as a blend of Marsala.

Wine made from Grillo grape variety>Italy >Sicile >Marsala

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.

More informations about the region of Sicile

The wine region of Marsala is located in the region of Sicile of Italy. Wineries and vineyards like the Domaine Marco de Bartoli or the Domaine Marco de Bartoli produce mainly wines natural sweet, sweet and red. The most planted grape varieties in the region of Marsala are Grillo, Nero d'Avola and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Marsala often reveals types of flavors of chocolate, vanilla or cinnamon and sometimes also flavors of red fruit, oaky or tropical fruit.

What are the typical flavors of the Grillo grape variety?

OakPresent in 49% of Grillo
Non oakPresent in 43% of Grillo
EarthPresent in 40% of Grillo
Dried fruitPresent in 34% of Grillo
MicrobioPresent in 33% of Grillo
VegetalPresent in 23% of Grillo
Citrus fruitPresent in 18% of Grillo
Tree fruitPresent in 17% of Grillo
SpicesPresent in 14% of Grillo
Black fruitPresent in 8% of Grillo

Red fruitPresent in 3% of Grillo
HoneyPresent in 3% of Grillo
RaisinPresent in 3% of Grillo
Tropical fruitPresent in 2% of Grillo
ApricotPresent in 2% of Grillo
CaramelPresent in 2% of Grillo
CheesePresent in 2% of Grillo
FigPresent in 2% of Grillo
OrangePresent in 1% of Grillo
Dried fruitPresent in 1% of Grillo

News about the grape variety Grillo

Hugh Johnson: ‘I’ve formed a bond with Grillo and flirted with Verdicchio’

I’d like to say we took advantage of the lockdown and its related commotion to do a stock-take, explore new avenues, turn over intriguing stones, widen and deepen our drinking, taking careful notes as we went. Sadly, no. I won’t say we got stuck in a rut, but we did tend to stick with comfort wines – and “comfort”, in our case, means familiar. Regular readers of this quarterly column can probably guess the labels on the resulting empties. We have a wider range of comfort foods, I’m afraid, than ...

Hugh Johnson: ‘Today it’s a palo cortado, a relatively elusive midfield player’

I’m busy, lazy or just tired… it’s half past twelve. I open the fridge and the same familiar labels smile up at me. The same with the repurposed coal hole under the front steps where the red wines live. I won’t tell you exactly what they are – although regular readers can have a pretty good guess. The ones that get mentioned least frequently are the ones that make an appearance on every routine day. When the soup (winter) or the salad (summer) comes out for a ‘working’ lunch, the bottle be ...

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 ...