Ask anyone in Marsala which grape tastes most like home, and you'll hear one name: Grillo.
It grows on the western tip of Sicily, between the sea and the hills, where summers are long, the sun is strong and the wind off the Mediterranean carries a little salt with it. Grillo loves all of it. It's a tough grape that keeps its freshness in the heat — and in the glass, you can taste where it comes from.
A grape with history
For generations, Grillo was the backbone of Marsala's famous fortified wine. Today it has a second life as a dry white, and many would say this is where it truly shines: fresh and bright, with a gentle savoury, almost saline finish that brings you straight back to the coast.
How we grow it
At Caruso & Minini, our family winery in Marsala, we've been making wine for four generations. Grillo is the flagship of our vineyards. For our organic Naturalmente Bio Grillo we choose grapes from our highest hill, where the cooler air keeps them fresh, then ferment part of the wine in oak and acacia tonneaux for a delicate, rounded note.
We don't think of organic as a trend. It's simply how you look after land you want to hand on to the next generation.
What to eat with Grillo
Grillo was made for Sicilian food. At home in Marsala, the classic match is grilled swordfish — simple, smoky and fresh from the sea. Another favourite is pasta con le sarde, Palermo's famous pasta with sardines, wild fennel, pine nuts, raisins and toasted breadcrumbs.
Why it works:
- Grillo's fresh acidity cuts through rich, oily fish.
- Its herbal, floral notes echo the wild fennel.
- Its saline finish loves anything from the sea.
Grillo is also great with seafood pasta, vegetable-based dishes, arancini, caponata, or a simple plate of olives and pecorino.
Serving tip: serve it chilled, around 8–10°C, but not ice cold. As it warms a little in the glass, the fruit opens up.
Taste it at Veeno
You can enjoy our family's Grillo by the glass or bottle at any Veeno — in Leeds, Leicester, Edinburgh, Durham and Northallerton. Or go all in with Step Into Our Cellar, six of our estate wines paired with six dishes.
Salute!
