An enjoyable glass of wine… or two… But it doesn’t jump out of the glass and grab you. It is more reserved and restrained, slowly offering up hints of pineapples, almonds, toasty/coffee oak and melons. The mouthfeel, however, is the star of this show. Such fat on the mid-palate makes for great food compatibility. Therefore I’d be looking at scallops or any shellfish/crustaceans or mild soft cheeses. Don’t age this Grillo Sicilia, just drink it and enjoy.
50 hectares of vines sit in the Alcamo DOC zone of Western Sicily. This estates foundation took place in 1860 and taken over by the current family owners in 1996. The Vesco family modernised the estate and converted to certified organics in the vineyard.
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. Happily picked early for a delicate style or late for an opulent expression. What it means is it 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.