Nose: slate like or stone minerality, lime zest, hay, copper
Palate: banana, strawberry jam. Kumquat (whole), peach, lemon zest, orange flower water. Arugula. Sea salt. Clove (nutmeg?). Blini.
The nose lightly introduces itself, and the copper becomes more prevalent the longer the wine’s open. The peach and orange now freshly picked, fill the mid.
Might even be good with waffles and compote of peach, AND, Grand Marnier.
Sicily produces more white wines that people think. It’s always Nero 1st, then the rest playing catch up as a little younger brother or sister.
No malolactic on the Grillo preserves the beautiful acidity.
Catarrato is the 6th most planted vine in the world, 2nd in Sicily.
Catarrato and Grillo are/were both used in the production of one of my favorite wines Marsala. The high end, not the cooking crap.
Catarrato is a surplus grape generally, used for blending, and distilling. Full in this blend, syrupy, and at points. Planted on the west coast of the island, maritime influence and ripe. Both are pretty high in Sugars.
Not elitist grapes in general, but in this particular wine, they present a beautiful simple rustic wine, with the acidity and aromatics that really compliments seafood,
Affordable, for sure.
Fantastic for the $. Obscure, not stuck up, and your friend.
I like its simplicity and personality.
Grillo 70% Catarrato30%