Winery Vílla GrísaCalù Grillo
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Calù Grillo from the Winery Vílla Grísa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Calù Grillo of Winery Vílla Grísa in the region of Sicily is a powerful.
Food and wine pairings with Calù Grillo
Pairings that work perfectly with Calù Grillo
Original food and wine pairings with Calù Grillo
The Calù Grillo of Winery Vílla Grísa matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of squid with garlic and parsley, zucchini quiche or baked potato churros.
Details and technical informations about Winery Vílla Grísa's Calù 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 Calù Grillo from Winery Vílla Grísa are 2015, 0
Informations about the Winery Vílla Grísa
The Winery Vílla Grísa is one of of the world's greatest estates. It offers 10 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
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).
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
