Winery MagaddinoGrillo
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Grillo from the Winery Magaddino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grillo of Winery Magaddino in the region of Sicile is a .
Food and wine pairings with Grillo
Pairings that work perfectly with Grillo
Original food and wine pairings with Grillo
The Grillo of Winery Magaddino matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of fish curry à la reunion, light tuna-tomato quiche (without cream) or parmesan and poppy seed tuiles (5th meeting).
Details and technical informations about Winery Magaddino's Grillo.
Discover the grape 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.
Last vintages of this wine
The best vintages of Grillo from Winery Magaddino are 2018
Informations about the Winery Magaddino
The Winery Magaddino is one of of the world's greatest estates. It offers 4 wines for sale in the of Sicile to come and discover on site or to buy online.
The wine region of Sicile
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
News related to this wine
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The word of the wine: Density per hectare
Number of vines per hectare. For the same yield, a vine planted with 3,000 vines per hectare bears many more bunches (per vine) than a vine planted with 10,000. The grapes will therefore be less rich in sugar and polyphenols (tannins, aromas...).
