Grillo is a cross created in Sicily in 1873. Originally meant to combine the distinctive florals and prettiness of the Zibbibo variation of Moscato with the sturdier heat-resistance and fleshiness of Cataratto, it has been, ever since, the backbone of Marsala on the west coast of the island.  Over the past few years, though, more and more people have come to recognize Grillo’s charms as an aromatic dry white and are making lovely, fresh and aromatically attractive versions worthy of having ready in the fridge for all those warm Sicily-like days to come. Feudo Montoni’s Grillo is organically grown in the Timpa cru on a nearly 70% slope, keeping yields naturally low and concentration and aromatics naturally high.  Floral, a little minty and very fresh, it’s snappy, citrusy, savory and delicious.  This is everything you could ask for in a house white!