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Grillo
Grillo
Grillo
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Grillo
Grape (Vitis)
Grillo grapes on the island of Motya
Color of berry skinWhite
SpeciesVitis vinifera
Also calledRiddu, Rossese bianco
OriginItaly
VIVC number5021

Grillo, also known as Riddu and Rossese bianco, is a white Italian wine grape variety that withstands high temperatures and is widely used in Sicilian winemaking and, in particular, for making Marsala. Its origins are uncertain, but it may have been introduced into the island of Sicily from Apulia. It was already widely planted in the Province of Trapani by 1897; today it may be grown throughout Sicily and also in the Aeolian Islands.

The grape also found growing around the commune of Riomaggiore in the province of La Spezia in Liguria, where it is known as Rossese bianco.[1]

Wine regions

[edit]

Although this grape has had a long association with Marsala, in recent years it has become widely used in a number of DOC wines:

  • Monreale (province of Palermo)
  • Alcamo (provinces of Palermo and Trapani)
  • Contea di Sclafani (provinces of Agrigento and Palermo)
  • Delia Nivolelli (province of Trapani).

In 2023 Chris Hanna planted 1.21 acres at her Mountain View vineyard above the Dry Creek Valley. This the first planting of Grillo in California.

Although 100% Grillo IGT wines are also produced, blending with Chardonnay, for example, is also common.

References

[edit]
[edit]
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Grillo

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from Grokipedia
Grillo is a white Italian wine grape variety originating from Sicily, created as a deliberate cross between Catarratto Bianco and Zibibbo (Muscat of Alexandria) in the late 19th century to enhance the aromatic profile of Marsala wines.
This hybrid was developed by agronomists in response to the need for heat-resistant vines capable of thriving in Sicily's hot, arid climate, particularly in the western regions around Trapani and Marsala.
For much of the 20th century, Grillo was predominantly used as a blending component in fortified Marsala production, contributing its resilience and subtle sweetness to the wine's structure.
In recent decades, however, Grillo has experienced a revival as a standalone varietal for crisp, dry white table wines, with plantings expanding across Sicily's diverse terroirs.
Wines made from Grillo typically exhibit a pale straw color, medium body, and flavors of citrus, green apple, herbs, and minerality, with bright acidity that makes them versatile for pairing with seafood and light Mediterranean dishes.
Its ability to retain freshness despite high alcohol potential (often 13-14% ABV) has positioned Grillo as one of Sicily's rising stars in modern Italian winemaking.

Origins and History

Genetic parentage

Grillo is classified as a white-berried cultivar of the species Vitis vinifera, registered in the Vitis International Variety Catalogue (VIVC) under variety number 5021. This grape variety originated as a hybrid from the cross between Catarratto Bianco (also known as Cataratto) and Zibibbo (Muscat of Alexandria), both indigenous Sicilian varieties. Molecular studies employing DNA analysis have confirmed this parentage, with early evidence provided by Di Vecchi Staraz et al. (2007) and further validated through high-throughput (SNP) genotyping in subsequent research. The "Grillo" traces to the Sicilian , where it refers to "pips" or seeds, highlighting the variety's characteristic seeded berries.

Historical development

Grillo emerged as a distinct grape variety in during the late 19th century, likely selected by agronomist Antonio Mendola through a cross between Bianco and Zibibbo to impart greater aromatic intensity to wines. The variety's first documented mention dates to 1873 in records by A. Alagna-Spanò, followed by references in 1885 by Abele Damiani regarding in the area. The epidemic, which devastated Sicilian vineyards starting in the late 1880s, prompted extensive replanting efforts using disease-resistant American rootstocks, which facilitated Grillo's re-establishment and expansion. By the early , significant plantings had taken hold in Province, where it served as a key component in production, with further documentation in 1909 by Paulsen on its grafting compatibility and in 1923 by the Ministry of Agriculture noting its presence in and . Official synonyms for Grillo include Riddu, Ariddu, Rossese Bianco, and Volpicello, though it is distinct from the unrelated Rossese varieties cultivated in . Throughout the 20th century, Grillo experienced a marked decline as Sicilian prioritized high-yielding varieties like for bulk wine production, particularly amid the waning popularity of . This shift reduced plantings, relegating Grillo to a minor role until the early , when a revival began driven by interest in quality-driven, aromatic dry white wines made as a . Modern producers have leveraged improved viticultural practices to highlight its potential, leading to broader cultivation across .

Viticulture

Vine characteristics

The Grillo vine exhibits a vigorous growth habit characterized by upright shoots and large, three-lobed leaves, traits influenced by its parentage. These leaves are typically medium-sized, pentagonal or orbicular in shape, with five or three lobes, an intense green upper surface, and light green underside featuring sparse hairs along the veins. Grillo produces medium-sized, cylindrical-conical bunches that are loosely structured, bearing yellow-green berries of medium size. These berries ripen in a medium-late period, typically from late to early in Sicilian conditions, reflecting the variety's inherent physiological timing. The demonstrates high potential for accumulation alongside moderate retention of acidity, resulting in balanced musts suitable for winemaking. In terms of disease susceptibility, Grillo shows vulnerability to powdery mildew, while displaying resistance to . Its berries are seeded, which contributes to a textured in the resulting wines. Ampelographically, the berries are elliptic with thin, pruinose skin and exhibit a muscat-like aroma directly in the vineyard, underscoring the variety's aromatic heritage. This heat tolerance further supports its adaptation in warm climates like .

Environmental requirements

Grillo thrives in hot, dry Mediterranean climates, where it demonstrates remarkable adaptability to high temperatures reaching up to 40°C (104°F). This resilience is attributed to the grape's thick skin, which protects berries from sunburn and excessive dehydration during intense summer heat. The variety's vigorous growth habit further supports its performance in such conditions, allowing it to maintain vigor without compromising fruit quality. The grape prefers well-drained, or sandy soils with moderate fertility, which help prevent excessive vegetative growth and promote balanced ripening. Grillo is typically grown at elevations from to 800 meters above , with higher sites contributing to preserving natural acidity through cooler nighttime temperatures and diurnal shifts. Grillo requires low annual rainfall, typically under 600 mm, concentrated in winter, to minimize disease pressure; however, in particularly arid zones, supplemental is often employed to support health during dry summers. Good air circulation in these environments is essential to reduce the risk of fungal infections, given the variety's moderate susceptibility. In response to , producers are increasingly planting Grillo at higher elevations and experimenting with shading to maintain quality and acidity. In optimal conditions, Grillo yields 10-12 tons per , managed through pruning systems such as or cordon to control canopy density and optimize light exposure. Challenges arise in cooler climates, where incomplete can result in herbaceous notes and reduced aromatic complexity, underscoring the variety's strong affinity for warmer sites.

Wine Regions

Sicily

Grillo serves as Sicily's flagship white grape variety, prized for its adaptability to the island's and its central role in both still and fortified wines. Cultivation is concentrated in western Sicily, particularly in the provinces of , , and , where it thrives in the coastal and hilly terrains. The grape dominates in key areas such as , , and DOCs, with 8,579 hectares planted across the island as of 2024, reflecting a +273% increase since 2004. Principal appellations highlighting Grillo include Sicilia DOC for single-varietal still wines, Marsala DOC for fortified blends incorporating Grillo alongside varieties like and Inzolia, Monreale DOC, and Contessa Entellina DOC. These designations emphasize the grape's versatility, from fresh table wines to oxidative styles. Since the Sicilian wine renaissance, production has transitioned from high-volume bulk wines to premium varietals, with growers increasingly adopting and traditional alberello (bush-trained) systems in coastal zones to concentrate flavors and improve sustainability. Grillo significantly bolsters Sicily's exports, with Sicilia bottlings alone reaching approximately 20 million bottles—or around 150,000 hectoliters—in 2022 (increasing to 177,000 hectoliters in 2023), a +489% surge from 2017. However, challenges like overcropping in intensive zones persist, prompting adherence to EU-aligned DOC regulations that cap yields at 91 hl/ha to ensure quality and balance.

Other regions

Outside Sicily, Grillo cultivation remains limited and largely experimental, with small plantings primarily in other parts of and emerging interest in select international warm-climate regions. In , particularly around and , the grape is known locally as Rossese Bianco and is incorporated into blends for DOC wines alongside varieties like Bosco, Albarola, and . DNA profiling has confirmed that this Rossese Bianco is genetically identical to Grillo, highlighting its unexpected presence in this cooler Mediterranean coastal zone. In , sporadic trials of Grillo occur in (Puglia), capitalizing on the grape's inherent heat tolerance and resilience to conditions similar to those in . These plantings contribute to various IGT blends but lack commercial scale, representing minor experimental efforts rather than established production. Internationally, Grillo shows promise for warm-climate production in , where small-scale plantings have been established in regions like McLaren Vale and since the early 2010s. These sites leverage the variety's vigor in hot, dry environments to produce crisp, aromatic dry whites, though total acreage remains negligible. Potential adaptations are also explored in for similar Mediterranean-like conditions, but no significant commercial plantings have materialized as of 2025. Challenges in non-Sicilian sites often stem from Grillo's preference for hot climates; in cooler areas like , it experiences slower ripening, requiring modified pruning techniques—such as reduced bud load or later training systems—to ensure balanced maturation and avoid under-ripeness. These adaptations underscore the grape's ongoing experimental role beyond its Sicilian stronghold.

Wine Characteristics and Styles

Flavor and aroma profile

Grillo-based wines are renowned for their vibrant primary aromas, which prominently feature notes such as grapefruit and , complemented by white floral elements and subtle herbal undertones like and sage. These aromatic qualities are often enhanced by secondary saline and mineral characteristics, particularly when the grapes are grown in coastal terroirs that impart a distinctive maritime freshness. On the palate, the flavor spectrum of Grillo wines typically includes stone fruits like and , alongside green apple and nutty accents of or , with aged examples developing a textural creaminess reminiscent of . These wines generally exhibit medium to high acidity that balances their full body, with alcohol levels ranging from 12% to 14% ABV, contributing to a fresh minerality and a persistent finish. Harvest timing significantly influences the sensory profile; early-picked Grillo yields zesty, herbaceous styles emphasizing and green notes, while late-harvest versions introduce aromas but can risk a loss of freshness and flabbiness if overripe. This versatility stems from the grape's genetic parentage, inheriting Muscat-like aromatic complexity from Zibibbo and structural acidity from .

Production methods and styles

Grillo wines are produced using a range of methods that reflect both historical traditions and modern innovations, allowing the grape to express its versatility from fortified styles to fresh still and sparkling expressions. In traditional production, Grillo is one of the primary grapes in fortified wines, blended with varieties like and Inzolia. The system is employed, involving perpetual blending in a series of barrels where younger wines are progressively mixed with older ones to maintain consistency and develop oxidative characteristics. This process includes with neutral spirits to around 18-20% alcohol, followed by extended aging that imparts nutty, caramelized notes from the interaction with oxygen and wood. Contemporary still wines emphasize Grillo's fresh qualities through at controlled temperatures of 16-18°C, often using selected or native yeasts to preserve primary aromas and acidity. These 100% Grillo varietals, classified under Sicilia IGT, undergo soft pressing and static settling before , with many producers incorporating lees aging for added texture and while avoiding to yield crisp, unoaked styles. Sparkling variants of Grillo are crafted using the Charmat method for vibrant, fruit-forward bubblies or the for more complex expressions, both under designations like Terre Siciliane. These wines highlight and floral notes through secondary in tank or bottle, resulting in fine perlage and balanced freshness. Blending practices often pair Grillo with Inzolia or to enhance balance and structure, particularly in organic and biodynamic approaches that minimize use to promote natural expression and terroir-driven profiles. Key quality factors include harvesting at 22-24° to achieve optimal sugar-acidity balance, ensuring wines with 12-13% alcohol and lively freshness. is optional, employed in some cases during steel aging to soften acidity and round out the , while others skip it to retain Grillo's inherent crispness.

References

  1. https://www.wineinsicily.com/en/grillo-origins-of-a-sicilian-wine-grape-variety/
  2. https://www.cellartours.com/blog/italy/a-second-chance-grillo-grape-variety/
  3. https://www.foodandwine.com/grillo-wine-7562390/
  4. https://www.wine-searcher.com/grape-204-grillo/
  5. https://winefolly.com/grapes/grillo/
  6. https://www.cellartours.com/blog/italy/a-second-chance-grillo-grape-variety
  7. https://www.vivc.de/index.php?r=passport%252Fview&id=5021
  8. https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2020.605934/full
  9. https://pmc.ncbi.nlm.nih.gov/articles/PMC7874015/
  10. https://doi.org/10.1007/s00122-012-1988-2
  11. https://viaswine.com/website/education/grapes/
  12. https://www.wine-searcher.com/grape-204-grillo
  13. https://www.vivc.de/index.php?r=passport/view&id=5021
  14. https://www.impetodivino.it/vini/vitigni/grillo
  15. https://www.vivaisommadossi.it/vendita-barbatelle-di-vite/barbatelle-innestate-vite-bianche/grillo/
  16. https://www.cantinebarbera.it/en/sicilian-indigenous-grape-varieties/674-grillo-the-new-cool-sicilian-wine.html
  17. https://glossary.wein.plus/grillo
  18. https://www.forbes.com/sites/michellewilliams/2020/08/05/grillo-capturing-the-sicilian-sun-and-sea-in-the-glass/
  19. https://www.coop.ch/en/wine/wine-knowledge/grape-varieties/grillo.html
  20. https://www.vivairauscedo.com/en/product-sheet/grillo/
  21. https://www.gerardo.de/en/blog/rebsorte/grillo.php
  22. https://sicily.guides.winefolly.com/terroir/
  23. https://www.empson.com/wine/grillo-terre-siciliane-igp/
  24. https://sicily.guides.winefolly.com/wineries/di-giovanna-s-r-l/wines/wine-1-di-giovanna/vintages/VT-AEBTIOGVC/
  25. https://www.mdpi.com/2311-7524/11/2/163
  26. https://www.delgrillo.it/en/vino-grillo/
  27. https://www.w3wineschool.com/white_grillo.php
  28. https://www.italianwines.co.uk/grapes/grillo
  29. https://www.regione.sicilia.it/sites/default/files/2024-05/Relazione%20tencica-economica-produttiva.pdf
  30. https://italianwinecentral.com/variety/grillo/
  31. https://italianwinecentral.com/denomination/marsala-doc/
  32. https://terlato.com/s/region/a261R000008yXrTQAU
  33. https://www.gamberorossointernational.com/news/the-8-best-grillos-chosen-by-gambero-rosso/
  34. https://siciliadoc.wine/en/comunicato/the-grillo-sicilia-doc-as-the-ideal-summer-wine-the-2022-production-of-the-native-variety-reaches-489-compared-to-2017/
  35. https://siciliareport.it/attualita/16/04/2024/vinitaly-grillo-doc-sicilia-un-caso-di-successo-crescono-i-vini-bianchi-nellisola/
  36. https://www.regione.sicilia.it/sites/default/files/2024-05/Allegato_III_A.pdf
  37. https://www.awri.com.au/files/attachment/s2342/
  38. https://www.nicolabiscardo.com/wines/cinque-terre-bianco-doc/
  39. https://www.vinodiversity.com/grillo.html
  40. https://www.mounttowrong.com.au/product-page/grillo-2023
  41. https://glossario.wein.plus/grillo-2
  42. https://sicily.guides.winefolly.com/terroir/winemaking/
  43. https://www.linkedin.com/pulse/sicilys-answer-white-wine-cathrine-todd-dipwset
  44. https://www.vinerra.com/education/wines/marsala-in-depth-wine-profile
  45. https://alpenz.com/origin-marsala_doc.html
  46. https://drinkitalian.com/italian-wines-guide/marsala-doc-complete-guide-to-sicilys-fortified-wine-2025/
  47. https://www.bowlerwine.com/wine-or-spirit/grillo-igt-terre-siciliane-grappoli-del-grillo/2022
  48. https://www.stemmari.it/en-us/wines/stemmari/grillo/
  49. https://www.fratellimazza.it/en/organic-wine/66-il-grillo-di-santa-tresa.html
  50. https://www.bowlerwine.com/product-line/sparkling.html
  51. https://boutinot.com/wines/nicosia-grillo-bio-organic/
  52. https://oeno-one.eu/article/view/4857
  53. https://www.tallidrinks.com/product-page/reveilo-grillo
  54. https://www.roccadicastagnoli.com/en/wines/grillo/
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