Grapefruit, lemon & lime with a hint of white peach.
Perfect for a summer afternoon with a chicken salad or light pasta dish.
Grillo is one of my favorite white wine varieties mainly because when I first tried this in the 90's it was flabby and only good for one thing - making Marsala, a fortified wine.
Years passed and whilst working with Waverley TBS (one of the UK's largest drinks wholesalers that sadly failed in 2012) one of my colleagues Natalia brought a Grillo into the portfolio and I was immediately hooked. Luckily so were our clients.
Why the change you may ask? Simply put 2 major changes occurred. The first was attitude, the Sicilians opened their minds and started practicing more modern vinicultural methods and using imported techniques. Secondly and in my opinion the most important was that investment made modern wineries possible and as such the ability to chill wines better during the wine making process. The secret of maintaining flavor in white wines is often about not letting them cook during the fermentation process.
The result is that Grillo is now an export quality wine and one of my favorites often with very fresh notes of lemon grass and aromatic bouquet.