Pellegrino Cardilla Grillo 2023

The grillo is one of the most widespread indigenous white grape varieties in Sicily. It is a cross between the zibibbo and the catarratto grape that originated in the 9th century. You find it a lot around Trapani where it is the main grape variety for the production of DOC wines. It is a lush variety though that can withstand both heat and drought well with small yellow-green grapes. This white grape variety produces an elegant white wine with a straw yellow colour. The aroma is mainly citrus mixed with hints of jasmine and orange blossom. The taste is very fresh and balanced. It goes extremely well with fish.

The vines are on medium-heavy clay-like soil with a large water reserve, about 50 m above sea level. They are directly behind the coast which means there is a wide variation in temperature fluctuations influenced mainly by the wind.

Harvest starts 2nd week of August. Vinification is done at low temperature.Then a further 4 months on the lie in stainless steel vats.

Carlo Pellegrino

Sicily is Italy's 2nd wine-growing region. The Carlo Pellegrino family has been making marsala (fortified wine) and still wines here since 1880. To do so, 3 wineries have been built over the years: the historic cellar in the middle of the city of Marsala for making the marsala; the modern winery just outside the city where the still wines are made, equipped with state-of-the-art technology; and then the winery on the island of Pantelleria, where the zibibbo grape (muscatel) is vinified for the sweet white wines. Sicily's wines have a character all their own. The influence of the sea on the climate is obviously strong. It calls for grapes that, despite the heat, can produce wines with good acidity. In the wine regions around the city of Marsala, the main Sicilian grapes have been growing for hundreds of years: nero d'avola, grillo, inzolia, catarratto and zibibbo. The zibibbo (the Arabic word for muscat) is mainly used for sweet wines. The white grillo, inzolia and caterratto were originally used for marsala but are now also vinified as still wines with very good results. For red wines, it is mainly nero d'avola and nerello mascalese. Both red and white grapes blend well with international grape varieties such as syrah and chardonnay and are often added to increase consumer recognition. The people are particularly hospitable, and you will also be welcomed with open arms at Pellegrino's in Marsala. People love to talk about the island's peculiarities and delicious cuisine. They are not proud to be Sicilian for nothing.