Certified organic, the Vesco family make fragrant wines that are among the finest in western Sicily, including crisp Catarrattos and fresh, perfumed Nero d’Avolas from their hillside vineyards.

The Cantine Rallo vineyards occupy three sites: Alcamo for Catarratto and Nero d’Avola; Marsala for Grillo; and Pantelleria for the Zibbibo that makes their delicious Passito di Pantelleria. The grapes tend to be picked relatively early in the season, resulting in a customary bright, fresh style of wine.

Rallo Azienda Agricola have vineyards in 3 main sites: Alcamo for Catarratto and Nero d'Avola; Marsala for Grillo and Pantelleria for the Zibbibo which that produces their delightful Passito di Pantelleria. The grapes tend to be picked earlier in the year than many of their neighbours which produces their customary bright, fresh style of wine.

Sicily is the largest island in the Mediterranean. Known for its abundant sunshine, coastal breezes, and low rainfall, the island provides ideal conditions for sustainable and organic viticulture. Volcanic soils, especially around Mount Etna, add complexity and minerality to the wines, while clay and limestone in other areas support a wide range of grape varieties.

Sicily is home to a mix of indigenous and international grapes. Key native varieties include Nero d’Avola, Sicily’s flagship red, known for its bold fruit, spice, and smooth tannins, and Frappato, which offers light, aromatic reds with floral and red berry notes. On the white side, Grillo, Catarratto, and Carricante produce wines ranging from fresh and citrusy to textured and mineral-driven. Carricante, in particular, thrives on the slopes of Mount Etna, yielding crisp, age-worthy wines.

The island’s wine styles are as diverse as its landscapes—from robust reds and elegant whites to refreshing rosés and traditional sweet wines like Marsala and Passito di Pantelleria. Sicilian wines often showcase vibrant acidity, sun-ripened fruit, herbal undertones, and a distinct sense of place, making the region a standout in Southern Italy’s wine scene.

Grillo is a proudly Sicilian white grape, historically the backbone of Marsala and now a star of the island’s dry whites. DNA work shows it as a crossing of Catarratto and Zibibbo (Muscat of Alexandria), combining sun-loving resilience with aromatic lift. It thrives in Sicily’s hot, breezy climate—from coastal Trapani to higher, wind-exposed sites—where poor, calcareous and sandy soils help limit vigour and concentrate flavour.

Viticulturally, Grillo is moderately vigorous with naturally good sugar accumulation yet, crucially, it holds acidity well in heat. Thick skins lend texture and tolerance to sun and wind; yield control is important to avoid dilution. In humid spells it can face downy or powdery mildew, so airy canopies and vigilant vineyard work are key. Beyond Sicily, plantings remain limited but are growing in warm, dry regions of Australia and California, where its drought hardiness is prized.

Styles range from crisp, stainless-steel expressions to more textural wines shaped by lees ageing, partial oak or a light skin-contact approach. Expect vivid citrus (lemon, grapefruit, blood orange), white peach and pear, with Mediterranean herbal notes—often wild fennel—plus a saline, sea-spray edge and a gentle almond twist on the finish. The best examples balance sunny generosity with a cool, mineral line, making Grillo as happy with seafood and salads as it is with grilled vegetables or roast chicken. In fortified guise, it still contributes to complex, nutty Marsala, but its modern dry forms are where Grillo’s purity and poise truly shine.