Molino A Vento Grillo 2023

Tenute Orestiadi, born in 2008 in the heart of the Belice Valley in Gibellina, Sicily, is a place where Mediterranean aromas and colours merge with myth and art. Following the 1968 Belice earthquake, the region was transformed into a centre of cultural and agricultural rebirth. This deep bond between land and creativity defines the estate’s identity. The 2023 Molino A Vento Grillo captures the vibrant spirit of this region – fresh, aromatic, and expressive, showcasing the purity of Sicily's beloved white varietal.

*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: Light-bodied, Aromatic
Grape Varietal: Grillo
Tastes Like: Citrus peel, tropical fruit, white flowers, saline finish
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Terre Siciliane IGT
Region: Sicily, Italy
Terroir: Clay-limestone soils of the Belice Valley
Aging: Aged in stainless steel
Serving Temperature: 8–10°C – Best served chilled

Tenute Orestiadi was established in 2008 in Gibellina, a town reborn from the devastation of the 1968 earthquake in western Sicily. The estate represents a fusion of viticulture, culture, and art, deeply rooted in the territory's history and beauty. In 2018, Tenute Orestiadi partnered with La Gelsomina on Mount Etna, reflecting shared values and a common love for Sicilian land and tradition. The Molino A Vento range expresses this connection through fresh, terroir-driven wines.

Seafood: Grilled prawns with citrus or baked snapper with herbs.
Poultry: Lemon chicken or turkey with Mediterranean spices.
Vegetarian: Couscous with roasted vegetables or caprese salad.
Meat: Veal escalope or pork medallions with white wine sauce.

Seafood: Grilled prawns with citrus or baked snapper with herbs.
Poultry: Lemon chicken or turkey with Mediterranean spices.
Vegetarian: Couscous with roasted vegetables or caprese salad.
Meat: Veal escalope or pork medallions with white wine sauce.

Panelle (Sicilian Chickpea Fritters)

Ingredients:

• 250g chickpea flour
• 750ml water
• 1 tbsp chopped parsley
• Salt and pepper, to taste
• Vegetable oil, for frying
• Lemon wedges, to serve

Instructions:

1. In a saucepan, whisk chickpea flour with water until smooth. Add salt and cook over medium heat, stirring constantly until thickened.
2. Stir in parsley and pour mixture into a greased tray. Smooth the surface and let cool completely.
3. Once firm, cut into squares or strips. Heat oil in a pan and fry until golden.
4. Drain on paper towels and serve with lemon wedges.
5. Best enjoyed with a chilled glass of Molino A Vento Grillo 2023.