The Grillo grape is better-known for making Marsala, but over the last ten years, prescient winemakers have been turning this little gem into table wines, too. With an ability to handle the heat, while retaining its mildly tropical flavours and bright acidity, it is a talented fellow and one which rewards skill and understanding. Bargain-priced and yet offering more IQ than most inexpensive Italian white candidates, I am attracted to the ginger and lemon blossom notes on the nose and the raspy, crunchy finish. There is a lot going on here and it is a guaranteed crowd-pleaser to boot.
– Matthew Jukes