Feudo Luparello Grillo Viognier DOC 2025

Feudo Luparello Grillo Viognier is a fresh yet generous Sicilian white bringing together two very different grapes. Grillo provides freshness, structure and Mediterranean character, while Viognier adds a more aromatic, floral side and a little extra richness.

Made from 70% Grillo and 30% Viognier, the grapes are gently pressed before fermentation in stainless steel at a controlled 14 to 16 degrees. The result is clean and expressive, with fruit and floral aromas, good freshness and enough body to make it particularly food friendly.

Serve chilled with grilled fish, seafood, Mediterranean vegetables, couscous or herb-roasted chicken.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Fresh, Aromatic
Grape Varietal: Grillo / Viognier
Tastes Like: Comparable to a premium Sauvignon Blanc, but softer, fuller and more textural
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Sicilia DOC
Region: Sicily, Italy
Terroir: Warm Mediterranean vineyards influenced by Sicily’s abundant sunshine and cooling coastal breezes
Aging: Gentle pressing followed by temperature-controlled fermentation in stainless steel at 14–16℃ to preserve freshness and varietal character
Serving Temperature: 8–10℃ – Serve chilled

Feudo Luparello is a Sicilian producer focused on creating expressive, approachable wines that reflect the warmth and Mediterranean character of the island. The winery works with both native Sicilian grapes and international varieties, combining regional tradition with modern winemaking techniques.

This white brings together 70% Grillo and 30% Viognier, pairing one of Sicily’s signature native grapes with an aromatic international variety. Grillo provides freshness and structure, while Viognier adds body and aromatic intensity, creating a balanced and versatile expression of contemporary Sicilian winemaking.

Seafood: Perfect with grilled fish, prawns, calamari or shellfish
Poultry: Excellent with herb-roasted chicken or grilled chicken
Vegetarian: Pairs beautifully with grilled vegetables, couscous or Mediterranean salads
Sicilian Classics: Ideal with seafood pasta, caponata or simple antipasti

Pecorino Siciliano: Savoury and gently salty, complements the wine’s rounded texture
Fresh Ricotta: Soft and delicate, pairs naturally with the wine’s freshness
Provola: Mild and creamy, works beautifully with the wine’s fuller style
Fresh Goat Cheese: Tangy and creamy, balances the wine’s aromatic character

Couscous di Pesce alla Trapanese (Trapani-Style Fish Couscous)

Ingredients:

• 300g couscous
• 500g firm white fish, such as snapper or barramundi, cut into large pieces
• 300g raw prawns, peeled and deveined
• 400g canned crushed tomatoes
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 500ml fish stock
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh parsley, chopped
• 1 small handful flaked almonds
• Pinch of saffron
• Salt and cracked black pepper
• Lemon wedges, to serve

Instructions:

1. Heat the olive oil in a large saucepan over medium heat and gently cook the onion and garlic until soft.
2. Add the crushed tomatoes and saffron and cook for 5 minutes, then pour in the fish stock and simmer for 15 minutes.
3. Add the white fish and gently simmer for 5 minutes before adding the prawns and cooking for another 3–4 minutes, until the seafood is just cooked through.
4. Prepare the couscous according to the packet instructions, using some of the warm fish broth in place of water for extra flavour.
5. Fluff the couscous with a fork, then stir through the parsley and flaked almonds.
6. Spoon the couscous into serving bowls and top with the fish, prawns and plenty of the aromatic tomato broth.
7. Serve immediately with lemon wedges and an extra drizzle of olive oil.

A speciality of Trapani in western Sicily, Couscous di Pesce is a beautiful match for Grillo Viognier. Grillo’s freshness complements the seafood and tomato broth, while Viognier’s aromatic character and fuller texture pair with the saffron, almonds and rich Mediterranean flavours.