Grillo, the native star traditionally used to make Sicily’s famous fortified Marsala wines, also makes fantastic dry whites. Case in point: this flagship wine of Caruso & Minini. They craft some of the best we’ve tasted – with kudos from Decanter and the coveted Tre Bicchieri award from top Italian wine guide Gambero Rosso to show for it. The top-notch fruit for Antura was sourced from the estate’s highest vineyards along Sicily’s western coast, with cool fermentation in fine oak to draw out its expressive, delicate flavors – a terrific choice for elegant seafood pastas.
Pinot Grigio fan? You’ll love Grillo. The orchardfruited, nutty star of fortified Marsala makes great dry whites, too. In talented hands (like the ones at Team Caruso & Minini), Grillo yields fresh, inviting wines with aromas and flavors of peach, lemon, apple and toasty almond. The grape’s origin story is contested among wine experts, though there is a theory that it’s the same grape as Mamertino, a known favorite of Julius Caesar.