Zibibbo grape, dried in the sun to increase the sugar concentration, is used for the well-known Passito di Pantelleria, Sicily’s southernmost island while the aromatic Moscato Bianco for the sweet Moscato di Noto. The same grapes Grillo and Inzolia together with Damaschino make the blend of probably one of the most famous Italian dessert wine: Marsala. Grillo, Inzolia, Grecanico varieties are in the blend of the excellent Bianco D’Alcamo wine, but they are also produced “in purezza”. In particular, the climate and the soil in Sicily are especially suited for Syrah, a variety that is known to produce elegant wines with intense bouquet of red berries, black pepper and cinnamon.Īlong with the international varieties like Pinot Bianco, Sauvignon and Chardonnay, many indigenous grapes are cultivated to make both dry and dessert wines. International varieties like Cabernet Sauvignon, Merlot, Pinot Nero are also widely cultivated. The indigenous varieties of Nerello Mascalese and Nerello Mantellato, cultivated on the fertile volcanic slopes of Etna make the blend of Etna Rosso wine. Nero d’Avola, referring to the town in Sicily where it was first identified, is also used as a single grape variety to produce the famous Nero D’Avola wine, known for its typical characteristics: a full-bodied and velvety wine with a rich bouquet of blackcurrant, blackberry, blueberry, black pepper, and clove. It is produced mainly in the province of Ragusa, in a relatively vast wine area of more than 124.500 hectares (307.646 acres). Used either “in purezza” (single grape variety wines), or blended they have been on the island for centuries, while others are more recent imports.įrappato and Nero D’Avola are two autochtonous grapes used for Cerasuolo di Vittoria, the only wine in the island that has a DOCG recognition.
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Regarding certifications, Sicily has 1 DOCG but 23 DOC wines (last update March 2012), a very impressive achievement. The later ones, thanks to the ideal climate and terroir in Sicily, have particular and special characteristics. Today the grape varieties used in viticulture are a combination of native varieties (historically cultivated on the island) and international types.
Located in the centre of important commercial routes in the Mediterranean sea, and blessed by a favorable climate and a rich volcanic soil, the wines produced in Sicily were exported everywhere by the ancient population, and played an important role in the development of Greek and Roman civilizations. The island was one of the first inhabited areas of Italy and it comes as no surprise that viticulture here is a practice that dates back to ancient times.įrom the Siculians, who introduced agriculture in the 3rd millennium B.C., to the Phoenicians, the Greeks and the Romans, this land has been the cradle of vine cultivation and wine production. The charming island, praised in many poems and novels, is the land of great and renowed Italian wines. Sicily is a region that needs no introduction.
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