Grillo

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Grillo is a white Italian wine grape variety that is widely grown in the Sicilian region of Italy. It is known for its use in the production of Marsala wine, a fortified wine that has been produced in the region for centuries. Grillo is also used to produce a variety of dry white wines that are appreciated for their crispness and aromatic qualities.

History

The origins of the Grillo grape are somewhat unclear, but it is believed to have been introduced to Sicily from the southern regions of Italy or possibly from Greece. The grape gained prominence in the late 19th century when the phylloxera epidemic devastated many European vineyards, and Grillo was found to be resistant to the pest.

Viticulture

Grillo is a hardy grape variety that thrives in the hot, dry climate of Sicily. It is known for its ability to retain acidity even in the warmest conditions, which makes it particularly well-suited for the production of both dry and fortified wines. The grape typically ripens in late August to early September.

Wine Characteristics

Grillo wines are often characterized by their bright acidity, citrus and tropical fruit flavors, and floral aromas. When used in the production of Marsala, Grillo contributes to the wine's rich, nutty flavors and its ability to age well. In recent years, there has been a growing interest in producing single-varietal Grillo wines, which showcase the grape's unique qualities.

Regions

While Grillo is most commonly associated with Sicily, it is also grown in other parts of Italy and has been planted in small quantities in other wine-producing regions around the world. The grape is particularly prevalent in the provinces of Trapani, Agrigento, and Palermo.

See also

• Marsala wine
• Sicilian wine
• Italian wine
• Phylloxera