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Structure
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 in the header is our own.
In the glass
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
-
Grilled swordfish with gremolata
Citrus blossom and sea-salt mineral match the citrus herb sauce on grilled swordfish. -
Mixed seafood antipasto
High acidity and coastal mineral notes work across a range of sea-fresh starters. -
Bruschetta with fresh tomatoes
The wine's refreshing acidity and citrus brighten simple tomato-oil bread.
How to serve Mandrarossa 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. 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.
- 2001: First 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.
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