Wines made from Grillo grapes of Toscane
Discover the best wines made with Grillo as a single variety or as a blend of Toscane.
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 Toscane
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
What are the typical flavors of the Grillo grape variety?
- EarthPresent in 5% of Grillo
- Non oakPresent in 3% of Grillo
- OakPresent in 3% of Grillo
- Dried fruitPresent in 2% of Grillo
- Tree fruitPresent in 2% of Grillo
- Citrus fruitPresent in 2% of Grillo
- MicrobioPresent in 1% of Grillo
- VegetalPresent in 1% of Grillo
- SpicesPresent in 1% of Grillo