Griolamo bottle

Griolamo

Grillo, 2016

Grillo is the grape everyone’s consumed but nobody knows: It’s the primary grape used to produce Marsala. But a new generation of Sicilian winemakers is showing that Grillo is great as a bright, fresh white—not just a wine to be fortified. Only three acres of Buttafoco Griolamo’s 20-acre farm are planted with Grillo, but he tends to each vine meticulously to ensure not only that the grapes make a great-tasting wine but that Grillo is a grape you’ll remember.

Profile

Griolamo Grillo is what you expect from an Italian white: bright, fresh and zesty. But this wine also has more concentrated flavors than, say, a Pinot Grigio.

Low
High
TANNIN
SWEETNESS
BODY
ACIDITY
APPEARANCE
Pale Straw
APPEARANCE
Pale Straw
FLAVORS & AROMAS
Peach
Lemon
Basil
Orange peel

Pairing

Light, fresh whites elevate the flavors of a dish’s fresh ingredients and help them shine, almost like a chorus providing the background harmony. That’s why these wines—such as Pinot Grigio, Grüner Veltliner and unoaked Chardonnays—are sublime with simple broiled sardines.

More About The Wine

Sicily is warm and sunny—the ideal climate for growing grapes. While reds are more common, Grillo grows especially well here because it’s one of the few white-wine varieties that thrives in warmer, drier conditions. The Griolamo family’s vineyard is near the island’s southwestern tip, where cool Mediterranean breezes help preserve the grapes’ zestiness.

DID YOU KNOW?

The origin of Grillo is a mystery. Some believe the grape is native to Sicily; others think it came from elsewhere in Italy or is a cross of other ancient varieties.

  • VARIETY
    Grillo
  • VINTAGE
    2016
  • VINEYARD
    Griolamo
  • APPELLATION REGION, STATE
    Sicily, Italy
  • OAK
    Stainless steel (no oak)
  • SOIL
    Various
  • ALCOHOL
    13.3%
  • FARMING
    Conventional

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Tasting Notes from Members