Kados Grillo, Italy
This Grillo was part of a wine list for the wine bar we supplied that have now closed down for the winter.
Grillo has fast become one of my favourite grapes. A crossing of Catarratto and Moscato di Alessandria (Zibibbo) grapes, Grillo was once used exclusively in Marsala (think Sicilian sweet Sherry) production. Plantings declined in the 1960s, when producers opted for more vigorous varieties. Grillo was nearly abandoned. But, in 1990, legendary Marsala producer Marco de Bartoli decided to vinify Grillo on its own as a dry white wine. Made from selected grapes which have been harvested by hand in the Hills of central-western Sicily, the Kados has a superb intensity. The Moscato gives it those floral flavours whilst the Catarratto retains its dryness. I believe this grape as a huge future. Plenty of complexity and flavour it works very well with food.