Grillo is one of the more popular varieties for making the fortified wine marsala, but more and more people are making regular still wines from the grape. Fabio Ferracane leaves his Grillo on the skins for two days to extract a little more texture. The result is a light-bodied but characterful wine with hints of white peach and orange blossom. On the plate, we like to add seafood; also great on a buffet table with a variety of flavours.
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