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 acidityDryCrisp And Fresh finish

Aroma: citrus blossom, peach, grapefruit, herbal

Palate: lemon, stone fruit, sea salt mineral, fresh

Mandrarossa's coastal Grillo from Menfi shows the grape's Mediterranean character: sun-warmed citrus blossom and peach with sea-salt mineral and high acidity from close proximity to the Tyrrhenian coast.

What it pairs with

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 Mandrarossa Grillo

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 swordfish with gremolata, Mixed seafood antipasto, Bruschetta with fresh tomatoes. Match the wine's structure to the dish's fat and salt.

History

Mandrarossa added a varietal Grillo to their range to offer the most characteristically Sicilian white experience at their price point. The Menfi coast's proximity to the sea gives this Grillo a salinity not found in inland bottlings.

  1. 2001First varietal Grillo from Mandrarossa coastal Menfi vineyards

Facts

Producer
Settesoli Mandrarossa · visiting guide
Grapes
Grillo (100%)
Classification
Menfi DOC
Oak
Stainless steel only
ABV
13.0%
Price
EUR 10-16 at retail
Drinking window
1-4 from vintage
First vintage
2001

Frequently asked about Mandrarossa Grillo

What does Mandrarossa Grillo taste like?

On the nose, citrus blossom, peach, grapefruit, herbal. On the palate, lemon, stone fruit, sea salt mineral, fresh. Structurally medium-bodied, low tannins, high acidity with a crisp and fresh finish. Mandrarossa's coastal Grillo from Menfi shows the grape's Mediterranean character: sun-warmed citrus blossom and peach with sea-salt mineral and high acidity from close proximity to the Tyrrhenian coast.

When should I drink Mandrarossa Grillo?

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 Mandrarossa Grillo?

Grilled swordfish with gremolata is the canonical pairing. Other strong matches include Mixed seafood antipasto and Bruschetta with fresh tomatoes. Citrus blossom and sea-salt mineral match the citrus herb sauce on grilled swordfish.

What grapes are in Mandrarossa Grillo?

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

Tags

drink young dry grillo high acid medium body mood easygoing mood refreshing occasion aperitivo occasion summer occasion weeknight old world pairs with aperitif pairs with shellfish pairs with white fish price everyday still white value pick

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