Grillo is a historic Sicilian white grape variety, best known for its role in producing Marsala wine since the 18th century. Thought to be a cross between Catarratto and Zibibbo (Muscat of Alexandria), Grillo was widely planted in western Sicily due to its resilience in hot, arid conditions.

Historically, Grillo gained prominence in the 19th century when fortified Marsala wines became a major export. Its naturally high sugar content and ability to withstand oxidative aging made it an ideal choice for this style. However, after Marsala’s decline in the 20th century, Grillo plantings dwindled in favor of more productive varieties.

In recent decades, winemakers have rediscovered Grillo’s potential for high-quality still wines. Today, it is vinified both in crisp, mineral-driven styles and richer, barrel-aged versions. Its flavor profile, characterized by citrus, white peach, and herbal notes, reflects Sicily’s maritime influence. With renewed interest in native Sicilian grapes, Grillo is once again proving its historical importance and versatility.