Grillo, Inzolia, Catarratto, Carricante, Minella Bianca…all grapes I’m not familiar with. Sounds like they’re moving into the orange wine direction as well. The few Sicilian whites I’ve had have not impressed…seemed to be on the coarse/earthy side…must be that terroir thing all the geeks talk about.
Tom
If you can ever find one a Dry Zibibbo (Muscat) from Pantelleria is really delicious. It’s mostly made into Passito (like marsala) but if you can find one that’s dry (I’ve only ever had this in Sicily) it’s a treat.
Never had an orange wine from Sicily … I also like some of the Grillo I’ve tried but never had one rock my world. I’ll have to look for some of that Benanti Pietramarina.