Taste: On the nose, it offers a clean, focused bouquet with layered complexity—bright citrus, floral tones like acacia, and a faint touch of honey. A hint of white pepper and red currant add a slight spice, giving the wine dimension without overwhelming its freshness. On the palate, the fruit comes through ripe and round, balanced by a line of acidity and a distinct saline edge that keeps things crisp. As it opens, a gentle trace of hydrocarbon (aka petrol) starts to show—a quiet signal that the wine has the potential to evolve with age.
Pairing: The 2024 Masseria del Feudo “Voce di Lago” Grillo is a brilliant, well-structured white that pairs easily with a broad range of dishes, especially those leaning into seafood, citrus, and herbs. Its clean acidity and citrus-driven profile make it a natural fit for grilled shrimp, linguine with clams, or even sushi and sashimi. Pasta with lemon cream sauce, risotto with vegetables, or carbonara also benefit from the wine’s lift and minerality, keeping rich dishes in check.
About. Francesco Cucurullo and his sister Carolina didn’t start out planning to be winemakers. Both trained in other fields before returning to their family’s 110-hectare estate. Only a portion of that land—15 hectares—is under vine. The rest is a working Sicilian farm growing wheat, stone fruit, hay, and olives. Their philosophy is grounded in diversity, patience, and care for the land. Wine is part of the farm, not the center of it.
Their Grillo vines grow at 480 meters elevation, where cooler nights help preserve acidity in Sicily’s typically hot, dry climate. The soil is medium-textured limestone, and farming is done using the Guyot system. Grapes are hand-harvested in August, then cold-macerated for 12 hours before fermentation with wild yeasts in stainless steel. The wine stays on the lees for six months, building texture and subtle complexity without the need for oak.
