Grillo

Autochthonous

(Locale)

Grillo

Area type	Autochthonous
Color type	White grape
Vigor	Excellent
Features	Leaf: Medium, rounded pentagonal, sometimes almost orbicular; Quinquelobata, sometimes almost whole; Closed petiole breast with superimposed edges or very narrow V; Lateral breasts, both upper and lower, not very deep and closed; Flat lobby; Corner at the top of the obtuse terminal lobes; Top page intense green color, flat, glabrous surfaces, slightly glossy; Bottom side light green color, with some rare hair along the 1st order ribs; Green-clear main ribbons, both on the upper and lower pages; Protruding those of 1st, 2nd and 3rd order; Flap of medium consistency, slightly twisted; Teeth at convex and mucron edges; irregular; On an average broad basis.Bunch: Medium, cylindrical or conical, usually simple, sometimes winged, spotted or moderately compact; Average length of bunch cm 16; Herbaceous peduncle, robust, medium long, light green; Medium peduncle, light green, with clear, greenish, non-verrucal tendons; Medium brush, white.Acino: medium or large, spheroidal, regular, with regular cross section (circular); Transparent, golden yellow peel with irregularly distributed color (in some areas the color of the foregoing is replaced by rusty patches, very diffuse), slightly pruning, thick and consistent; Persistent and dotted navel; Meaty pulp, sweet and simple flavor; Colorless juice.
Features wine	Generally, the wines are of straw-colored color, with a fairly good olfactory aroma range, with herbs, with a personal touch of nettle, followed by floral notes with jasmine notes and citrus-peeled citrus notes. The palate is always well-structured, often alcoholic and salty. Good acidity is part of the structure but at the same time it is soft. The resulting dry wines are always astringent, sometimes with terrible scents.
Growing areas	It is widespread in Sicily.
History	There is some debate as to the origins of Grillo, as its earliest mention comes as recently as the mid-19th Century. Some believe that the variety is native to Sicily, suggesting it is the progeny of Catarratto and Muscat of Alexandria. Others have hypothesized that it was brought to the island from the southern Italian region of Puglia. There is even some evidence to suggest that this was the variety in the Roman wine Mamertino, a particular favorite of Julius Caesar.
Notes	It fits perfectly with the crustaceans and fish fried, even grilled or cooked with pasta and rice. It's fine with fish and vegetables appetizers.
Productivity	Good and constant.
Ripening period	Second fortnight in September.
Synonyms	riddu.