Description of the wine: When the Marsala wine began its decline, the Sicilian wine growers decided to vinify separately the Grillo, Damaschino, Inzolia and Cataratto (the grape varieties that contribute to the production of Marsala). Grillo emerged among others because it was able to express a strong personality and flavors of Sicily. Organoleptic characteristics: The wine has a straw yellow color, the aroma presents scents of mango and papaya, which blend with hints of jasmine. The taste is balanced and harmonious, with a delicate acidity. Historical-cultural information and curiosities: The vine was probably brought to Sicily from Puglia in the late nineteenth century. Serving suggestions: Dishes based on fish, white meat and vegetables. Production area: Province of Ragusa. Grape varieties allowed for its production: Grillo.
