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Sicily Wine

Sicily Wine

Nestled at the foot of Italy, the island of Sicily is a gem in the world of winemaking, boasting a viticultural legacy that dates back millennia. Its wines are as diverse and dynamic as the island’s history, culture, and terroir. From the sun-drenched hills to the volcanic soils surrounding Mount Etna, Sicily offers a tapestry of flavors and wine styles that reflect the complexity of the island's geography and the variegated influences of the numerous civilizations that have called it home. In this exploration, we delve deep into the essence of Sicilian wine, examining the regional varieties, winemaking traditions, and the unique characteristics that define Sicily as a preeminent wine region on the world stage.

Historical Roots and Winemaking Heritage

The story of Sicilian wine is as old as the first Greek settlers who brought vines to the island over 2,500 years ago. These ancient beginnings laid the foundation for a rich viticultural tradition that has evolved through the Roman era, the Middle Ages, and into the modern period. Despite the challenges of the past, including the phylloxera epidemic that devastated many European vineyards in the 19th century, Sicilian winemaking has not only endured but flourished, with innovations and a renaissance in quality that have garnered international acclaim in recent decades.

The Terroir: A Mosaic of Soil and Climate

Sicily's wine regions present a kaleidoscope of climates and soils. The island’s terroir is profoundly influenced by the Mediterranean climate, characterized by hot, dry summers and mild, wet winters. The varied topography includes coastal lowlands, rolling hills, and the dramatic landscapes shaped by the active volcano, Mount Etna. The volcanic soils here are credited with imparting a unique minerality to the wines, a feature that sommeliers and wine enthusiasts often seek out for its rarity and the depth it lends to the wine’s profile.

Etna DOC: The Volcanic Wine Haven

Among the constellation of Sicily’s wine regions, the Etna DOC (Denominazione di Origine Controllata) is particularly noteworthy. It's one of the most dynamic and rapidly growing wine areas, where ancient, bush-trained vines claw their way out of the ashy, volcanic earth. The native grapes of Nerello Mascalese and Nerello Cappuccio thrive here, producing reds that are elegant and expressive, often compared to the finesse found in the Pinot Noirs of Burgundy. The white wines, primarily from the Carricante grape, are equally distinguished, with their piercing acidity and aromatic complexity.

Nero d'Avola: The Black Grape of Sicily

Nero d'Avola is perhaps Sicily’s most famous grape, often dubbed the "Black Grape of Sicily" for its deep, dark-colored wines. It is a grape that mirrors the intensity of the Sicilian sun and the richness of its soils. Initially confined to the southern parts of the island, it is now grown extensively and forms the backbone of many Sicilian reds. Wines made from Nero d'Avola are known for their bold flavors, with ripe fruit characteristics, sweet tannins, and a tendency to age gracefully.

Marsala: The Fortified Fame

No discussion of Sicilian wine can be complete without Marsala, the fortified wine that is synonymous with the island's winemaking. Named after the coastal town of Marsala in western Sicily, this wine gained fame in the 18th century. It ranges in style from dry to sweet, all featuring a warm, voluptuous body and rich flavor profile that can include notes of apricot, vanilla, tobacco, and oak. Marsala is as versatile in the kitchen as it is in the glass, a staple for both sipping and cooking in many Italian and international cuisines.

The Whites of Sicily: A Spectrum of Styles

While red wines may dominate the landscape, Sicily’s white wines are compelling in their diversity and character. Grillo and Catarratto lead as the most planted white varieties, producing everything from crisp, refreshing, and light-bodied wines to those that are more structured and capable of aging. The volcanic soils of Etna contribute to the success of Carricante, with its vibrant acidity and complex, savory notes that are sometimes likened to those found in Chablis.

Innovations and Modern Sicilian Winemaking

Sicily's wine industry has seen a significant shift toward quality and sustainability in recent decades. A new generation of winemakers has been instrumental in steering the Sicilian wine narrative from quantity to quality, embracing organic and biodynamic practices, and focusing on small-production, terroir-driven wines. These vintners are also experimenting with international varieties like Chardonnay and Syrah, adapting them to the island's terroir with intriguing results.

Sicilian Wine in the Global Market

Sicilian wines have been gaining momentum on the global stage, earning accolades and recognition for their uniqueness and value. The region’s ability to produce high-quality wines that are relatively affordable compared to some of their mainland Italian counterparts has made them particularly attractive to both new wine consumers and seasoned enthusiasts.

Wine Tourism: Embracing the Sicilian Terroir

The increasing interest in Sicilian wines has paralleled the growth in wine tourism. Visitors are drawn not only to the wineries and vineyards but also to the island's rich history, stunning landscapes, and renowned gastronomy. Wine tours often include tastings of local varietals alongside Sicilian culinary specialties, providing a holistic sensory experience.

The Future of Sicilian Wine

Looking forward, Sicily's wine future seems bright. Climate change poses challenges, yet the island's winemakers are adept at adaptation, an ability honed through centuries of overcoming environmental and economic hurdles. With ongoing investment in quality, a commitment to sustainability, and an increasing focus on expressing the unique characteristics of each micro-territory, Sicilian wines are poised to continue their ascent in the world of wine.


Sicily’s regional wines are a testament to the island's rich history, diverse terroir, and the tenacity of its people. From the robust Nero d'Avola to the delicate notes of Carricante, each bottle tells a story of tradition and innovation. The wines of Sicily invite us to explore a world where ancient grapes and modern techniques meet, offering a sip that is as enchanting as the island itself.

For wine lovers around the globe, Sicily is not just a destination but a journey through a land where wine is woven into the fabric of daily life, reflecting the sun, the sea, and the soul of this extraordinary island.

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Notable Wines of Sicily

Sicily is one of Italy's most prominent wine-producing regions, known for its diverse range of grape varieties and wine styles. Here is a comprehensive list of Sicilian wines, categorized by the type and the most well-known DOC and DOCG areas:

Red Wines:
  • Nero d'Avola - Often considered the flagship red variety of Sicily, producing full-bodied wines with rich berry flavors and spice.
  • Nerello Mascalese - Primarily grown on the slopes of Mount Etna, producing elegant and aromatic reds.
  • Nerello Cappuccio - Frequently blended with Nerello Mascalese, adding softness and richness to the blend.
  • Perricone - A lesser-known indigenous variety that creates deeply colored and robust red wines.
  • Frappato - Often found in the Vittoria region, producing lighter, fruit-driven wines, sometimes blended with Nero d'Avola in the Cerasuolo di Vittoria DOCG.
  • Cerasuolo di Vittoria DOCG - The only DOCG in Sicily, known for blends of Nero d'Avola and Frappato, yielding balanced and medium-bodied wines.
White Wines:
  • Catarratto - The most widely planted white grape in Sicily, leading to a range of styles from light and crisp to more structured and complex wines.
  • Grillo - Once used primarily for Marsala, now also known for producing aromatic and structured dry white wines.
  • Carricante - Indigenous to the Etna region, producing crisp, mineral-driven whites with high acidity.
  • Inzolia (Ansonica) - Produces nutty and richly textured wines, also used in Marsala production.
  • Grecanico Dorato (Garganega) - Known for its fresh acidity and citrus flavors.
  • Etna Bianco DOC - Mostly made from Carricante, offering freshness with mineral complexity.
Fortified Wines:
  • Marsala - A world-renowned fortified wine from the region around the city of Marsala, it can be dry or sweet and is made from grapes like Grillo, Catarratto, and Inzolia.
Dessert Wines:
  • Moscato di Pantelleria - Sweet wines from the island of Pantelleria, made from the aromatic Muscat of Alexandria grape.
  • Malvasia delle Lipari - Sweet and aromatic wines from the Aeolian Islands, made from Malvasia grapes.
  • Passito di Pantelleria - A type of Moscato di Pantelleria, where grapes are dried to concentrate their sugar before fermentation, resulting in a lusciously sweet wine.
DOCs and Key Wine Styles:
  • Alcamo DOC - Known for white wines from Catarratto and reds from Nero d'Avola.
  • Contea di Sclafani DOC - A diverse DOC producing both red and white wines from native and international grape varieties.
  • Contessa Entellina DOC - Includes a range of varietals, prominently featuring Nero d'Avola and Chardonnay.
  • Delia Nivolelli DOC - Focuses on a variety of grape types, producing both single varietal and blended wines.
  • Eloro DOC - Produces mainly red wines, including Nero d'Avola and Pignatello-based wines.
  • Etna DOC - Known for both red and white wines, with Nerello Mascalese and Carricante as the primary grapes.
  • Faro DOC - A small appellation producing wines mainly from Nerello Mascalese, Nerello Cappuccio, and Nocera.
  • Malvasia delle Lipari DOC - Focused on the sweet and dry wines from Malvasia grapes.
  • Marsala DOC - Famous for its fortified wines with various levels of sweetness and aging.
  • Menfi DOC - Produces a range of wines, with international varieties like Chardonnay and Merlot alongside native grapes.
  • Monreale DOC - Known for reds from Nero d'Avola and whites from Catarratto and Grillo.
  • Moscato di Noto DOC - Sweet dessert wines from Muscat Blanc à Petits Grains.
  • Pantelleria DOC - Includes the sweet Passito di Pantelleria and Moscato di Pantelleria.
  • Riesi DOC - Red and white wines from Nero d'Avola, Chardonnay, and others.
  • Sambuca di Sicilia DOC - Offers reds, whites, and rosés from a variety of grapes including Grillo and Nero d'Avola.
  • Santa Margherita di Belice DOC - Produces a range of wine styles, including those from the Ansonica grape.
  • Sciacca DOC - Known for red, white, and rosé wines from both indigenous and international grape varieties.
  • Sicilia DOC - A wide-ranging appellation covering the entire island, known for quality wines of various styles.
  • Vittoria DOC - Primarily known for Cerasuolo di Vittoria, but also produces other red and white wines.

This list represents the breadth of Sicilian wines, showcasing the rich viticultural heritage and the dynamic evolution of the island's winemaking. Whether from the indigenous Nero d'Avola or the storied slopes of Mount Etna, Sicilian wines offer a taste of the island's unique terroir and the spirit of its people.

Italian Wines
  • Italian Red Grapes
    • Sangiovese

      • The most well known of the Italian grapes and responsible for the famous Tuscan wines. Using tradional techniques, the wines are earthy, full of cherry fruit and cedar. The wines produced include such famous names as: Chianti, Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso. The "Super-Tuscans", produced for the international market, blend the Sangiovese grape with Bordeaux varietals such as: Cabernet Sauvignon, Merlot and Cabernet Franc, and often used French oak barrels to age.

    • Nebbiolo

      • Translated, the name means: "Little Fog", which refers to the autumn fog common in the region of Piedmont where it is grown. The grape seems to like these conditions but is difficult to cultivate otherwise. It is responsible for the famous wines of Barolo and Barbaresco, both produced in the Cuneo province of Piedmont. Barolo is often kept for more than 50 years, and is considered by many to be the greatest wine produced in Italy.

    • Montepulciano

      • This grape is planted in Abruzzo,and should not be confused with the town of the same name in Tuscany. It produces a wine with silky plum-like fruit, friendly acidity, and light tannin, recent bottles have improved greatly on those in the past.

    • Barbera

      • This grape is the most widely grown in Piedmont and southern Lombardy, particularly around the towns of Asti, Alba and Pavia. Previously, the Barbera wines were considered a poor alternative to Barolo, but recently they have improved dramatically. The wine has bright cherry fruit, a very dark color, and a food-friendly acidity. It is being produced increasingly for the international market.

    • Corvina

      • This is the grape that makes Valpolicella and Amarone, the best known wines of the Veneto. Valpolicella has dark cherry fruit and spice. If the grapes are dried, a process called "passito", they produce a wine called Amarone. Some are aged for more than 40 years and can command extremely high prices. Amarone di Valpolicella was awarded DOCG status in 2009.

    • Nero dAvola

      • A native varietal of Sicily, this grape was virtually unheard of a few years ago. Now, the quality of the wine is improving steadily and it is becoming increasingly popular on the international market for its plummy fruit and sweet tannins.

    • Dolcetto

      • This grape is called "Little Sweet One", because it is easy to grow and produces great wines for everyday drinking. It is grown alongside the Barbera and Nebbiola grapes in Piedmont and produces wine with flavors of concord grape, wild blackberries and herbs.

    • Negroamaro

      • Translated, the name means "Black and Bitter". It is grown extensively in the region of Puglia where it is used to produce the Salento wines: spicy, toasty, and full of dark red fruits.

    • Aglianico

      • Considered by many to be the "Noble Varietal of the south" Aglianico grapes are primarily grown in the regions of Campania and Basilicata. The name is derived from Hellenic, so the grape is considered to be a Greek transplant. Thick skinned and spicy, the wines are often both rustic and powerful.

    • Sagrantino

      • This grape is native to Umbria. It is only planted on 250 hectares, but the wines produced from it are world-renowned. Inky purple, with rustic brooding fruit and heavy tannins, these wines can age for many years.

    • Malvasia Nera

      • Red Malvasia varietal from Piedmont. A sweet and perfumed wine, sometimes elaborated in the passito style.

Other major red varieties are Ciliegolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Primitivo (Zinfandel in California), Refosco, Schiava, Schiopettino, Teroldego, and Uva di Troia. "International" varietals such as Merlot, Cabernet Sauvignon, Syrah, and Cabernet Franc are also widely grown.

  • Italian White Grapes
    • Catarratto

      • This is the most widely planted white varietal in Salaparuta, south western Sicily.

    • Trebbiano

      • This is the most widely planted white varietal in Italy. It is grown throughout the country, with a special focus on the wines from Abruzzo and from Lazio, including Frascati. Mostly, they are pale, easy drinking wines, but trebbiano from producers such as Valentini have been known to age for 15+ years. It is known as Ugni Blanc in France.

    • Moscato

      • Grown mainly in Piedmont, it is mainly used in the slightly-sparkling (frizzante), semi-sweet Moscato d"Asti. Not to be confused with moscato giallo and moscato rosa, two Germanic varietals that are grown in Trentino- Alto-Adige.

    • Nuragus

      • An ancient Phoenician varietal found in southern Sardegna. Light and tart wines that are drunk as an apertif in their homeland.

    • Pinot Grigio

      • A hugely successful commercial grape (known as Pinot Gris in France), its wines are characterized by crispness and cleanness. As a hugely mass-produced wine, it is usually delicate and mild, but in a good producers" hands, the wine can grow more full-bodied and complex. The main problem with the grape is that to satisfy the commercial demand, the grapes are harvested too early every year, leading to wines without character.

    • Tocai Friulano

      • A varietal distantly related to Sauvignon Blanc, it yields the top wine of Friuli, full of peachiness and minerality. Currently, there is a bit of controversy regarding the name, as the EC has demanded it changed to avoid confusion with the Tokay dessert wine from Hungary.

    • Ribolla Gialla

      • A Slovenian grape that now makes its home in Friuli, these wines are decidedly old-world, with aromas of pineapple and mustiness.

    • Arneis

      • A crisp and floral varietal from Piedmont, which has been grown there since the 15th century.

    • Malvasia Bianca

      • Another white varietal that peeks up in all corners of Italy with a wide variety of clones and mutations. Can range from easy quaffers to funky, musty whites.

    • Pigato

      • A heavily acidic varietal from Liguria, the wines are vinified to pair with a cuisine rich in seafood.

    • Fiano
      • Grown on the southwest coast of Italy, the wines from this grape can be described as dewy and herbal, often with notes of pinenut and pesto.
    • Garganega

      • The main grape varietal for wines labeled Soave, this is a crisp, dry white wine from the Veneto wine region of Italy. It"s a very popular wine that hails from northeast Italy around the city of Verona. Currently, there are over 3,500 distinct producers of Soave.

    • Vermentino

      • This is widely planted in northern Sardinia and also found in Tuscan and Ligurian coastal districts. Wines are particularly popular to accompany fish and seafood.

    • Verdicchio

      • This is grown in the areas of Castelli di Jesi and Matelica in the Marche region and gives its name to the varietal white wine made from it. The name comes from "verde" (green). The white wines are noted for their high acidity and a characteristic nutty flavour with a hint of honey.

Other important whites include Carricante, Catarratto, Coda de Volpe, Cortese, Falanghina, Grechetto, Grillo, Inzolia, Picolit, Traminer, Verduzzo, and Vernaccia. As far as non-native varietals, the Italians plant Chardonnay, Gewürztraminer (sometimes called traminer aromatico), Riesling, Petite Arvine, and many others.

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