Sicily

The southern Italian island of Sicily has completely turned around its wine industry in recent decades, with a real step-up in quality winemaking. Born of volcanic soils, its surprisingly light, complex, mineral wines have attracted international acclaim.

At around 110,000 hectares, Sicily has more land under vine than any other Italian region. However, Sicily is ranked fifth in Italy in terms of controlled appellations, with DOC wines only accounting for around 5% of the total vineyard area. 

Wine from volcanic soils

Sicily is home to some extraordinary terroir, such as the volcanic island of Pantelleria or the slopes of Mount Etna (Etna Rosso). Its climate variations and predominantly volcanic soils are extremely complex, resulting in a wide range of styles.

Predominance of white grapes

The fact that more white than red wine is grown on Sicily may come as a surprise. Although the percentage of white grapes has been steadily falling since the start of the millennium, white varieties still account for some 65% of the total vineyard area. Catarratto is the most important white grape variety. Other prominent white grapes include Grillo, Inzolia, Trebbiano and Carricante. Nero d’Avola, Nerello Mascalese and Nerello Cappuccio are the main reds. The fortified wine Marsala is Sicily’s most famous wine.