This promotion is dedicated to the wonderful Grillo grape variety, indigenous to western Sicily. With its delicate notes of freshness, Grillo ranks among the best white wines on the island. Thanks to a warm climate and clay soils, ideal for the cultivation of this variety, Grillo is also widely used for the production of Marsala, together with Catarratto, Damaschino and Inzolia.

Grillo DOC wine is characterised by a delicate acidity, a prolonged taste persistence and a wide range of organoleptic notes, including hints of exotic fruit, white and yellow fruit, and nuances of tropical fruit such as mango and jasmine. The secret of its production lies in the processing in temperature-controlled steel tanks, which preserves its organoleptic characteristics intact. In addition, fermentation takes place with indigenous yeasts and the gentle ageing in steel gives this wine its uniqueness.

Baron Antonio Mendola of Favara is said to have been the creator of this all-Sicilian variety, crossing Catarratto with Moscato di Alessandria (the Zibibibbo). The new variety was successful thanks to its vigour, helping the island recover from phylloxera and regain excellence in wine production.

Sicily's Grillo DOC is often appreciated for its versatility: thanks to its freshness and acidity, it pairs perfectly with fish dishes such as oysters, prawns and spaghetti with clams, but also with light vegetable dishes or fresh cheeses.