Grillo is a long-established Sicilian grape variety that was first mentioned in 1873 and became widespread on the island, especially after the phylloxera disaster around 1880. The assumption that it was imported from Apulia at the end of the 19th century has not yet been thoroughly confirmed. Grillo probably owes its origin to a completely natural crossing of the Catarratto and Muscat of Alexandria varieties, which in Sicily is called Zibibbo. The variety has a medium-long ripening period and is very resistant to frost, which makes it interesting for planting at higher altitudes or in vineyards at risk of frost. The largest vineyard areas of Sicily's total area of around 4,000 hectares can be found in the northwest of the island near Trapani. Grillo is also an essential ingredient of the most famous Sicilian wine, Marsala. While there are around 2,000 hectares of Grillo vines in Italy, the variety is not found outside the country.
This grape variety is also known by the name of:
Ariddu, Riddu, Rossese bianco
