GrilloSicily's golden grape transforms from Marsala workhorse to Mediterranean superstar

Grillo is a white grape variety native to Sicily, Italy, where it has been cultivated for centuries. Originally believed to have been brought to the island from Puglia in the late 19th century, Grillo found its true calling in western Sicily, particularly around Trapani and Marsala. For generations, it served as a workhorse grape for Marsala production, contributing body, alcohol, and character to Sicily's famous fortified wine.

In recent decades, Grillo has undergone a remarkable renaissance. Winemakers discovered that when treated with care and harvested earlier, this robust variety produces vibrant, refreshing dry white wines that beautifully express Sicily's sun-drenched terroir. Today, Grillo stands proudly as one of Sicily's signature white grapes, offering excellent quality-to-price ratios and showcasing the island's winemaking evolution from bulk production to quality-focused craftsmanship.

Grillo wines dazzle with bright aromatics of citrus fruits—think lemon zest, grapefruit, and lime—alongside white flowers, green apple, and hints of tropical fruit like pineapple. Many versions show a distinctive herbaceous note reminiscent of fresh herbs or cut grass, adding complexity. On the palate, Grillo delivers medium to full body with refreshing acidity that balances its natural richness. The texture is often slightly oily or waxy, giving wines an appealing mouthfeel. Flavors mirror the nose with citrus dominating, joined by stone fruits, almond, and a characteristic saline minerality that reflects Sicily's coastal vineyards.

This versatility makes Grillo perfect for Mediterranean cuisine: pair it with grilled fish, seafood pasta, calamari, sushi, fresh mozzarella, or vegetable-based dishes. Its body and structure also complement chicken, light risottos, and aged cheeses beautifully.