After a few decades of mistrust against the Sicilian wine, the wine region is now all the rage thanks to the return of a quality wine production.
Sicily is the most southern Italian region and is part of the big islands in the Mediterranean Sea. For more than three thousand years, the island was an important centre of the Mediterranean wine industry. Its classic Mediterranean climate, with a lot of sunshine and a few rainfall, is optimal for growing vine without needing to add chemical products.
Vineyards were planted recently on the slopes of the Mount Etna to benefit from cooler winds and the mineral-rich volcanic dark soils. The other Sicilian volcanos are deeply influential to the island vineyards. The Sicilia IGT – Indicazione Geografica Tipica for the country wines – covers a large majority of the island.
The Sicilian wines are made of indigenous grapes and international varieties like Syrah and Chardonnay.
The most common local red grape is Nero d’Avola that produces distinctive smooth acid wines with subtle tannins and blackberry notes.
In the southeast corner of Sicily, the Avola DOC produces stunning elegant red wines with smooth tannins and plum and blackberry flavors.
The most common white variety is Catarratto which makes an earthy highly alcoholic wine. It is the key element of the famous fortified wine of Sicily, the Marsala.
Best producers in Sicily
The most important wine producers of the island are Planeta, De Bartoli, Benanti and COS.
