Sicily

Introduction

Sicily, the largest island in the Mediterranean, has undergone one of Italy's most dramatic wine renaissances over the past two decades. Once known mainly for bulk wine and sweet Marsala, the island now produces some of Italy's most exciting reds and whites, led by the volcanic vineyards of Mount Etna.

Terroir and Winemaking

Etna's black volcanic soils, high-altitude vineyards and dramatic diurnal temperature swings give wines made from the indigenous Nerello Mascalese and Carricante grapes a mineral intensity and freshness that has drawn comparisons to Burgundy. Elsewhere on the island, Nero d'Avola remains Sicily's signature red grape, offering ripe, sun-soaked fruit character, while Grillo and Catarratto anchor the island's whites. Marsala, the historic fortified wine from the island's western tip, remains an important part of Sicily's winemaking identity even as producers increasingly focus on dry table wines.