Tropical flavours with grass and straw. There are hints of sweetness on the nose and some savoury elements too. The palate is wonderfully textural owing to barrel aging and there is a very clean finish. Drink this Grillo with soft cheeses.
With 33 hectares of new vineyards to play with. The team at Pisciotto have set out to make the best wine possible from Sicily. That means they grow the classic varieties of Sicily along side Cabernet, Chardonnay and even Pinot Noir. Such open minds can only lead to great wines.
Means ‘cricket’ in Italian and a natural offspring of Catarrato and Zibibbo. . It is a variety that is mostly used for the production of Marsala but is capable of being made into a dry white table wine too. Its ability to withstand high temperatures makes it a natural choice to grown in Sicily and Puglia. Its high glycerin content makes for great texture and the ability to be picked early for a delicate style or late for an opulent expression means it is quite versatile as a grape.
In a constant tussle with Puglia to win the title of largest volume produced each year, the wines of Sicily are as varied as its history. Delicate whites, full bodied reds and of course Marsala show the variation in climate and abilities of the various regions within the Island.