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A hybrid of Catarratto and Moscato d’Alessandria created in the late 1800s by Baron Antonio Mendola, Grillo embodies both the acidity and the fresh, citrusy, grassy aromas typical of Catarratto as well as the aromatic, floral ones of Moscato. Widespread since the 1800s mainly in the province of Trapani for the production of Marsala, today it is made as a dry, fresh, aromatic wine with pleasant drinkability.
