Grillo
Also known as: Riddu, Rossese Bianco, Ariddu, Grilla
Grillo
Summary
Grillo is one of Sicily’s most important white grape varieties, historically the principal grape for Marsala production and increasingly valued for fresh, aromatic dry wines that showcase Sicily’s Mediterranean character. With approximately 6,500 hectares planted, Grillo has undergone a remarkable renaissance as Sicilian winemakers focus on quality dry whites for international markets. The variety’s confirmed parentage (Catarratto × Muscat of Alexandria) explains its dual nature—the structure and productivity from Catarratto combined with aromatic complexity from Muscat. Modern Grillo wines display citrus, tropical, and herbal character with good acidity and distinctive almond notes, positioning Sicily as a source of serious white wines.
Identity & Synonyms
VIVC: Entry #5224
Berry Color: BLANC
Primary Synonyms:
- Riddu (historical Sicilian dialect)
- Ariddu (variant spelling)
- Rossese Bianco (Liguria—possibly distinct)
- Grilla (local variant)
Name Origin: Possibly from the golden color of ripe grapes (“grillo” suggesting gold or cricket)
Genetic Origin
Origin: Sicily, Italy
Parentage: Catarratto × Muscat of Alexandria (DNA-confirmed)
This parentage explains Grillo’s characteristics:
- Catarratto: Sicily’s most planted variety; provides structure, acidity
- Muscat of Alexandria: Aromatic variety; provides terpene aromatics
- Grillo: Combines productivity with aromatic complexity
Historical: Likely a spontaneous crossing in Sicilian vineyards; first documented for Marsala production in the 18th century.
Global Distribution
Total Global Plantings: ~6,500 hectares
| Country | Hectares | Primary Regions |
|---|---|---|
| Italy (Sicily) | ~6,500 | Trapani, Marsala, Western Sicily |
| Other | Minimal | Experimental only |
Concentration: Essentially 100% in Sicily, with the majority in the province of Trapani (western Sicily) around Marsala.
Viticulture
Growth Characteristics
- Vigor: Medium to high
- Growth Habit: Semi-erect
- Budbreak: Medium
- Flowering: Mid-season
- Véraison: Mid-season
- Harvest: Early to medium (August-September)
Cluster and Berry
- Cluster Size: Medium to large, conical
- Cluster Density: Medium
- Berry Size: Medium to large
- Skin Thickness: Medium (aromatic preservation)
- Skin Color: Green-yellow, golden when fully ripe
Climate Requirements
- Ideal Climate: Hot, dry Mediterranean
- Heat Summation: 2,000-2,600 GDD (base 10°C)
- Drought Tolerance: Excellent (essential in Sicily)
- Sun Exposure: Full sun; handles heat well
- Sea Influence: Coastal vineyards benefit from marine breezes
The Sicilian Terroir
Western Sicily provides ideal conditions:
- Climate: Hot, dry summers; mild winters
- Soils: Calcareous clay-limestone
- Altitude: Sea level to 400m
- Winds: Constant sea breezes moderate temperatures
- Water Stress: Common; controlled stress concentrates flavors
Soil Preferences
- Ideal: Calcareous clay-limestone
- Traditional: “Tufi” volcanic tuff (around Marsala)
- Acceptable: Well-drained sandy-clay
- Effect: Limestone enhances mineral character and acidity retention
Disease Susceptibility
- Downy Mildew: Good resistance (drought conditions help)
- Powdery Mildew: Moderate resistance
- Botrytis: Low risk (dry climate)
- Drought: Excellent tolerance
- Heat Stress: Good tolerance
Viticultural Management
- Training: Traditional bush vine (alberello); increasing VSP for quality
- Pruning: Spur pruning; moderate bud load
- Yield Control: 8-12 tonnes/ha for quality; higher for bulk
- Canopy Management: Open canopy for air circulation
- Irrigation: Often necessary; controlled deficit irrigation for quality
Rootstock Compatibility
- Preferred: 140Ru, 1103P (drought tolerant)
- Compatible: 110R, SO4
- Consideration: Drought tolerance essential in Sicilian climate
Enology
Must Parameters at Harvest
| Parameter | Fresh Style | Marsala Style |
|---|---|---|
| Brix | 21-23° | 23-26° |
| pH | 3.2-3.5 | 3.3-3.6 |
| Titratable Acidity | 5.5-7.0 g/L | 5.0-6.5 g/L |
| YAN | 180-250 mg/L | Variable |
Aroma Compounds
- Terpenes: Linalool, geraniol (from Muscat heritage)
- Thiols: 3MH, 3MHA (tropical notes)
- Norisoprenoids: β-damascenone
- Esters: Fermentation-derived fruit esters
- Distinctive: Benzaldehyde derivatives (almond character)
The Almond Character
Grillo’s distinctive almond notes derive from:
- Benzaldehyde: Present in grape skins
- Extraction: Enhanced by skin contact
- Oxidation: Develops further in Marsala production
- Character: Part of varietal signature
Fermentation (Fresh Style)
- Yeast Selection: Aromatic yeasts (enhance terpenes)
- Temperature: 14-18°C (preserve aromatics)
- Duration: 14-21 days
- Vessel: Stainless steel
- Lees Contact: Optional; 2-4 months for texture
Malolactic Fermentation
- Fresh Style: Usually blocked to preserve freshness
- Barrel-Fermented: Partial MLF for complexity
- Marsala: Not relevant (fortified)
Oak Treatment
- Fresh Style: None (preserve varietal character)
- Premium Cuvées: Some barrel fermentation experiments
- Marsala: Extensive oxidative aging in wood
Wine Styles
| Style | Method | Character |
|---|---|---|
| Fresh/Modern | Stainless, cool fermented | Citrus, tropical, immediate |
| Premium Dry | Extended lees, possible oak | Fuller, complex, age-worthy |
| Marsala | Fortified, oxidative | Nutty, caramel, complex |
Marsala Production
Traditional Grillo-based Marsala involves:
- Higher ripeness harvesting
- Fortification with grape spirits
- Oxidative aging in solera-like systems
- Color and sweetness classifications (Oro, Ambra, Rubino; Secco to Dolce)
Sensory Profile
Fresh Style
Visual
- Intensity: Pale to medium
- Hue: Straw with green hints
- Clarity: Brilliant
Aromatic Profile
| Category | Descriptors |
|---|---|
| Citrus | Lemon, grapefruit, citrus zest |
| Tropical | White peach, pineapple, melon |
| Floral | Jasmine, orange blossom, acacia |
| Herbal | Mediterranean herbs, fennel |
| Mineral | Chalky, saline (coastal influence) |
| Distinctive | ALMOND (varietal marker) |
Palate
- Body: Light to medium
- Acidity: Medium to medium-high
- Texture: Fresh, sometimes creamy
- Finish: Clean with almond notes
- Alcohol: Moderate (12-13.5%)
Marsala Style
Character
- Deep amber to mahogany color
- Oxidative aromas: nuts, caramel, dried fruits
- Sweet to dry depending on classification
- Long, complex finish
Winemaker Considerations
Challenges
- Heat Management: Preserve acidity in hot climate
- Aromatics: Balance Muscat influence with structure
- Oxidation Risk: Aromatic whites need protection
- Market Position: Competing with international varieties
- Identity: Dual role (fresh vs. Marsala) can confuse consumers
Opportunities
- Quality Renaissance: Rising interest in Sicilian whites
- Unique Parentage: Muscat aromatics with structure
- Terroir Expression: Mediterranean character distinctive
- Price-Quality: Excellent value positioning
- Climate Adaptation: Suited to warming conditions
Winemaking Tips
- Night harvest to preserve freshness
- Cool, protective winemaking essential
- Consider brief skin contact for aromatic extraction
- Extended lees contact adds complexity
- Early bottling for fresh styles
Key Appellations
Sicilia DOC
- Status: Regional DOC covering Sicily
- Grillo Role: Leading white variety
- Style: Fresh, aromatic dry whites
- Quality: Range from everyday to premium
Marsala DOC
- Established: 1969
- Location: Province of Trapani (western Sicily)
- Principal Varieties: Grillo, Catarratto, Inzolia
- Style: Fortified wine with oxidative aging
- Classifications: Oro, Ambra, Rubino (color); Secco to Dolce (sweetness)
Erice DOC
- Location: Northwestern Sicily
- Style: Fresh whites with mineral character
- Quality: Emerging quality zone
Contessa Entellina DOC
- Location: Interior western Sicily
- Style: Higher altitude; more structured
Food Pairing
Grillo’s versatility suits Mediterranean cuisine:
- Fresh seafood and shellfish
- Grilled fish with herbs
- Sicilian cuisine (arancini, caponata)
- Light pasta dishes
- Fresh cheeses
- Antipasti and aperitivo
With Marsala
- Zabaglione (classic pairing)
- Aged hard cheeses
- Nut-based desserts
- As cooking ingredient (veal Marsala)
Comparison with Sicilian Whites
| Characteristic | Grillo | Catarratto | Carricante |
|---|---|---|---|
| Aromatics | High | Low | Medium |
| Body | Medium | Light-Medium | Medium |
| Acidity | Medium | Medium | High |
| Character | Tropical, almond | Neutral, fresh | Mineral, citrus |
| Principal Use | Fresh, Marsala | Bulk, Marsala | Etna whites |
Sources
- Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
- VIVC Database - Vitis International Variety Catalogue
- Consorzio di Tutela del Marsala
- D’Agata, I. (2014). Native Wine Grapes of Italy. University of California Press. Publisher Link
- Ferroni, C., et al. (2008). Molecular identification of Grillo parentage. OENO One 42(1). OENO Link
Last Updated: January 13, 2026