Reflecting the warmth of the Sicilian sun this dry white, made from local variety Grillo, has a lovely generosity about it. Flavours of ripe pear, melon, almond and wild herbs lead the way to a waxy, rich palate, with a welcome dry finish and a saline edge. 

Grillo (along with Catarratto and Inzolia) is one of the traditional Sicilian varieties used to make Marsala. Now that fortified styles are less popular with wine drinkers, producers like Valdibella are successfully fashioning the variety into dry styles of table wine.

Valdibella is a cooperative of ten farmers based in the province of Palermo, in the west of Sicily. Everything is grown organically, and they focus on biodiversity, with considered and varied crops grown, including grapes of course. They are a member of Addiopizzo, a grassroots movement building businesses outside of the mafia stranglehold on the local economy in Sicily.