Grillo

What Is Grillo?

Grillo is a native white grape of western Sicily, traditionally the finest grape for Marsala and today one of the island's most popular dry whites. It is heat-tolerant and gives fresh, aromatic wines with citrus and tropical fruit, as well as rich, nutty fortified wines.

DNA research shows that Grillo is a cross between Catarratto and Zibibbo (Muscat of Alexandria), two other Sicilian grapes, which explains its mix of freshness and aroma. It is often attributed to a nineteenth-century breeding programme in Sicily. For more than a century it was valued mainly for Marsala, because it reaches high sugar levels. Since the 1990s, Sicilian producers have learned to pick it earlier and ferment it cool, turning it into a modern, crisp white.

Where Grillo Grows

Grillo is grown mainly in the province of Trapani in western Sicily, around Marsala, Mazara del Vallo and Salemi, and in the nearby areas of Alcamo and Menfi. The climate is hot and dry, tempered by sea breezes, and soils range from sandy coastal land to limestone and clay hills.

The variety stands up well to heat and drought, and it keeps reasonable acidity in a hot climate, which is essential for fresh whites in Sicily. Smaller plantings exist elsewhere on the island, including on the slopes of Etna and on the Aeolian islands.

Grillo and Italian Denominations

  • Sicilia DOC: the main label for dry Grillo, covering the whole island.
  • Terre Siciliane IGT: used by many producers for varietal Grillo and blends.
  • Marsala DOC: the fortified wine of western Sicily. The golden styles (Oro and Ambra) are made from white grapes, with Grillo considered the finest, alongside Catarratto, Inzolia and Damaschino.
  • Menfi DOC, Etna DOC and Salina IGT: smaller areas where Grillo is also used.

Flavor Profile and Tasting Notes

  • Dry Grillo: lemon, grapefruit, green apple, peach and tropical fruit, with notes of white flowers, herbs and a saline finish. Medium body, fresh acidity.
  • Richer and lees-aged Grillo: riper yellow fruit, almond and a creamier texture.
  • Marsala and oxidative styles: dried fruit, walnut, almond, honey, caramel and spice, with a long, warm finish.

Most dry Grillo is best drunk within two or three years of the vintage, while the best Marsala and oxidative wines last for decades.

Food Pairing

  • Seafood: grilled swordfish, tuna, prawns and Sicilian couscous with fish, a speciality of Trapani.
  • Pasta: pasta con le sarde (sardines, wild fennel, pine nuts and raisins) and pasta with pesto alla trapanese.
  • Vegetables: caponata and grilled vegetables.
  • Light starters: arancini and fried snacks with a fresh Grillo.
  • Marsala: dry Marsala with aged cheese and nuts; sweeter versions with cannoli, almond pastries and desserts.

How to Choose and Where to Start

Start with a young Sicilia DOC Grillo: fresh, aromatic and usually great value, it's an easy alternative to Pinot Grigio or Sauvignon Blanc. For more depth, look for bottles aged on the lees. To discover Grillo's traditional side, try a quality Marsala such as a Vergine or Superiore Riserva, or the unfortified oxidative wines made by the De Bartoli family, who did much to restore Grillo's reputation. Our Marsala wine guide and best Sicily wines suggest where to start.

Producers worth knowing include De Bartoli, Florio, Donnafugata, Rallo, Tasca d'Almerita, Pellegrino and Firriato.

Grillo shares the Sicilian vineyard with red grapes like Nero d'Avola and Nerello Mascalese. Browse more varieties in the grape varieties index.