Although Grillo bianco is thought to have originated in Puglia, it is most widely known for its wines made in Sicily, specifically in the Marsala and Trapani areas. Grillo is a white grape with citrus notes that is used in the production of Marsala and Vermouth as well as in dry white wines, among others.  It is a grape that adapts well to wooden vessels and can age. It is also made into  mono-varietal wines or blended with other grape varieties such as Ansonica and Catarratto. It is used in a number of DOC wines such as Contea di Sclafani, Marsala, Mamertino di Milazzo, and Erice. For a great post on the many faces of Grillo, check out this link to Luiz Alberto of the Wine Hub’s piece on Grillo.

My own first trip to Sicily was a visit to this part of Sicily and the Egadi islands. A very memorable experience indeed. My photos are of course not digital because it was a long time ago. The Greek temple at Segesta I am sure is the same. This part of Sicily also reminds me of my first Italian boss who was from Marsala. A fascinating experience and a cultural revolution at the beginning but that is another topic.

One cannot mention Marsala without linking to Florio. Their history is amazing and Benedetta Poretti is a treasure of knowledge. I met Benedetta some years ago at Vinitaly and have always wanted to interview her. That post will be forthcoming, hopefully.