Grillo is a Sicilian grape variety (thought to be a cross between moscato and catarratto) known best as one of the varietals used for the production of Marsala — but it can also be used to produce a lively table wine that echoes pinot grigio, but with a bolder and rounder body.
Recently we sampled two grillo bottlings, both from the Sicilia DOC. Thoughts follow.
2014 Tasca Tenuta Regaleali Grillo Cavallo delle Fate Sicilia DOC – Bold in body and chewy at times, but loaded with notes of fresh lemon, sweetened grapefruit, and mild apricot. At the back of the palate, the wine offers brightness and acidity — slightly floral. Some lightly meaty notes, touched with sweet marshmallow fluff, come along on a gently woody finish with recalls a gentler expression of American chardonnay. (While this is 100% grillo, grillo-chardonnay blends (and other grillo blends) are common.) B+ / $18
2013 Firriato Altavilla della Corte Grillo Sicilia DOC – Also 100% grillo. A somewhat similar wine, though here we find a stronger fresh fruit component — with more distinct tropical notes — plus a touch of vanilla-scented wood influence. This wine would be easier to confuse with a pinot grigio than the Tasca, but on the whole I find it just a touch more enjoyable thanks to a higher level of acidity. A- / $17
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