But how good are the autochthonous wines, whites and reds, grown in Sicily? A lot, without a doubt. Like this Grillo, grown on the Borgo Guarini estate, which fully expresses the peculiarities of its terroir of origin. The hilly climate, with its greater temperature swings than in the coastal area, gives these grapes a richer and more intense aromatic dowry. Grillo, then, is a grape variety on the rise in Sicilian oenology that the Firriato winery makes the most of thanks to superbly careful processing. Once in the winery, the grapes are soft-pressed and quickly fermented at a controlled temperature. At the end of the transformation, then, the wine remains in slow maturation on its noble lees, or "sur lie", in stainless steel tanks for a period of no less than 3 months. Then, after bottling, it remains to rest in the cellar for about 4 months before being finally put on the market. Intense straw yellow, the nose is reminiscent of typical Mediterranean aromas, with notes of fresh and intense citrus fruits that meet with delicious nuances of almonds and melons. Delicately complex, it is a champion of aromaticity. To be uncorked, without hesitation, right from aperitif time. Difficult, if not impossible, to be disappointed!