Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Oaknone or neutral

Drinking window

Best 1 to 4 years from vintage.

vintage1 yrs4 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryClean, Mineral finish

Aroma: white grapefruit, fennel, lemon herb, almond blossom

Palate: citrus, stone fruit, herbal, mineral

Grillo grown at altitude in central Sicily develops an unusual aromatic tension; this steel-only white is crisper and more mineral than coastal Grillos with notable herbal lift.

What it pairs with

  • Grilled sea bass with lemon and capers High acidity and citrus notes are the natural choice for simply grilled Mediterranean fish.More wines for sea bass →
  • Fried calamari Clean mineral finish and high acid cut through fried squid without competing.More wines for fish →
  • Marinated anchovies Herbal lift and citrus complement the brine and oil of marinated anchovies.More wines for fish →

With cheese

Vastedda della Valle del Belice Our pick Qualigeo's sheet for Vastedda suggests a good Sicilian white, perhaps a Grillo or Chardonnay, besides olive oil and oregano. Grillo's citrus, herbal lift and high acidity freshen the mild, slightly tangy fresh sheep curd.

How to serve Feudo Montoni Grillo della Timpa

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
  4. Pair with. Grilled sea bass with lemon and capers, Fried calamari, Marinated anchovies. Match the wine's structure to the dish's fat and salt.

History

Feudo Montoni expanded into white wine with the Grillo della Timpa to offer a complementary white to the estate's red range, grown on the high Cammarata plateau where cooler nights preserve aromatic freshness in the variety.

  1. 2003First Grillo della Timpa from high-altitude Cammarata organic vineyards

Facts

Producer
Feudo Montoni · visiting guide
Grapes
Grillo (100%)
Classification
Sicilia DOC
Oak
Stainless steel only; cold fermentation
ABV
13.5%
Price
EUR 14-20 at retail
Drinking window
1-4 from vintage
First vintage
2003
Organic
ORGANIC CERTIFIED

Frequently asked about Feudo Montoni Grillo della Timpa

What does Feudo Montoni Grillo della Timpa taste like?

On the nose, white grapefruit, fennel, lemon herb, almond blossom. On the palate, citrus, stone fruit, herbal, mineral. Structurally medium-bodied, low tannins, high acidity with a clean, mineral finish. Grillo grown at altitude in central Sicily develops an unusual aromatic tension; this steel-only white is crisper and more mineral than coastal Grillos with notable herbal lift.

When should I drink Feudo Montoni Grillo della Timpa?

Drink 1-4 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Feudo Montoni Grillo della Timpa?

Grilled sea bass with lemon and capers is the canonical pairing. Other strong matches include Fried calamari and Marinated anchovies. High acidity and citrus notes are the natural choice for simply grilled Mediterranean fish.

What grapes are in Feudo Montoni Grillo della Timpa?

The blend is Grillo (100%). The wine is classified as Sicilia DOC.

Tags

drink young dry grillo hidden gem high acid medium body mood refreshing mood savoury occasion aperitivo occasion summer old world organic pairs with fried food pairs with shellfish pairs with white fish price everyday still white

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