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Structure
Drinking window
Best 2 to 8 years from vintage.
vintage2 yrs8 yrs10 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 in the header is our own.
In the glass
Aroma: citrus blossom, white peach, saline mineral, light herbs
Palate: lemon, green apple, saline, almond-bitter finish
Grappoli del Grillo is De Bartoli's dry still table wine from Grillo, made without oxidation: a fresh, mineral white that showcases the grape's natural salinity, citrus character and almond-bitter finish when vinified as a conventional still wine rather than a perpetuo.
What it pairs with
-
Busiate con pesto trapanese (almonds, tomato, basil)
The wine's almond-bitter character and Grillo's natural affinity mirror the Trapani-style almond pesto. -
Grilled cuttlefish with lemon
Saline mineral character and bright citrus acidity pair with the clean flavours of grilled cuttlefish. -
Insalata di arance siciliane (Sicilian orange salad)
The wine's orange-blossom notes and mineral freshness harmonise with sweet Sicilian orange salad.
How to serve Marco De Bartoli Grappoli del Grillo
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Busiate con pesto trapanese (almonds, tomato, basil), Grilled cuttlefish with lemon, Insalata di arance siciliane (Sicilian orange salad). Match the wine's structure to the dish's fat and salt.
History
Marco De Bartoli introduced Grappoli del Grillo in 1990 to show the Grillo grape in its freshest, unoxidised form - a deliberate contrast to the oxidative Samperi wines. The wine demonstrates that Grillo, long dismissed as purely a Marsala base grape, is also a serious dry white wine variety of mineral character.
- 1990: First Grappoli del Grillo vintage; Grillo repositioned as a dry table wine variety
Facts
- Producer
- Marco De Bartoli · visiting guide
- Grapes
- Grillo
- Classification
- Terre Siciliane IGT
- Oak
- Stainless steel on fine lees
- ABV
- 12.5%
- Price
- €18-28 at retail
- Drinking window
- 2-8 from vintage
- First vintage
- 1990
Frequently asked about Marco De Bartoli Grappoli del Grillo
What does Marco De Bartoli Grappoli del Grillo taste like?
On the nose, citrus blossom, white peach, saline mineral, light herbs. On the palate, lemon, green apple, saline, almond-bitter finish. Structurally medium-bodied, low tannins, high acidity with a fresh, mineral-saline, almond bitter finish. Grappoli del Grillo is De Bartoli's dry still table wine from Grillo, made without oxidation: a fresh, mineral white that showcases the grape's natural salinity, citrus character and almond-bitter finish when vinified as a conventional still wine rather than a perpetuo.
When should I drink Marco De Bartoli Grappoli del Grillo?
Drink 2-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Marco De Bartoli Grappoli del Grillo?
Busiate con pesto trapanese (almonds, tomato, basil) is the canonical pairing. Other strong matches include Grilled cuttlefish with lemon and Insalata di arance siciliane (Sicilian orange salad). The wine's almond-bitter character and Grillo's natural affinity mirror the Trapani-style almond pesto.
What grapes are in Marco De Bartoli Grappoli del Grillo?
The blend is Grillo. The wine is classified as Terre Siciliane IGT.
Tags
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