The island of Sicily, although a part of Italy, is like a country unto itself. Not only is Sicily the largest of the Mediterranean islands but it’s location made this noble enclave a prime trade route in ancient times and the center of Mediterranean viniculture.

Sicilian culture is unique and also an amalgamation of those cultures which have had an influence throughout the island’s diverse history. Phoenicians, Greeks, Arabs and of course, Italians have all helped Sicily develop and become the colorful destination it is today.

Sicily’s Wine History

The wine culture in Sicily began around 4000 BC when the Greeks arrived with their advanced technique for wine making. Regular sunshine, moderate rainfall and a dry, warm climate support wine production and arid regions with coastal breezes reduce the opportunity for rot and mildew to occur. These are the same conditions, by the way, that help drive the agriculture boom and organic farming that produces citrus, olives and grain.

While once farmers opted for higher yields of grapes which they distributed to Europe to bulk up thin wines as well as China and India which used the must of Sicilian grapes in food production, the heritage wines of Sicily are today’s primary focus.

Regions like Marsala, Vittoria and Mount Etna celebrate wine traditions dating back generations and that remain strong today. In the last several decades improvements to viticulture and winemaking help Sicily produce some of the most coveted wines in Italy.

The Three Predominant Red Grapes of Sicily

Italian wine regions have long held tight to their indigenous grape varieties, and Sicily is among them to our great fortune. Here are the three key grapes used in the celebrated reds of Sicily.

Nero d’Avola

The most widely planted variety in Sicily is Nero d’Avola. This grape produces wines that are deep in both color and flavor, with notes of black cherry, plum, tobacco and chili pepper, soft-to-medium tannins and a juicy acidity. Depending on the amount of time the wine spends in the bottle your Nero d’Avola wines run the gamut from youthful and easygoing to dark, complex and much more serious.

Frappato

Frappato is often blended but is also enjoyable when bottled on its own. Light and somewhat floral with supple tannins Frappato produces an easy-drinking wine.

Nerello Mascalese

Nero d’Avola may be the highest ranking in volume of grape production in Sicily but the Nerello Mascalese variety has a very passionate following. This elegant red grows in the volcanic soil in the shadow of Mount Etna. Although a stand-up on its own, Nerello Mascalese is sometimes blended with the spicy and rustic Nerello Cappuccino grape to balance the tannins. The two Nerello varieties often grow side-by-side.

The Most Popular Grapes for Sicilian Whites

Even with the hot, dry and sea-kissed climate of Sicily there are more white wines than red. Here are the most popular and abundant varieties used in Sicily’s white wines.

Catarratto

The Catarratto grape is the most planted variety in Sicily. Although often utilized for its volume, and shipped to mainland Italy or the must concentrate exported elsewhere, the Catarratto makes a pleasant, soft and dry wine.

Grillo and Inzolia

By far the most famous white wine of Sicily is Marsala. In addition to Catarratto, Inzolia and Grillo are used to form the base blend for this iconic wine. Grillo grows throughout the island and produces fine wine on its own. A medium-bodied dry white wine with notes of peach makes for a very charming quaff.

Carricante

The volcanic terrain of Mount Etna supports whites as well as reds with the most prolific being Carricante. This grape is the primary variety in the Etna Bianco wines. Carricante provides the medium bodied dry white with its zippy acidic nature.

Deliriously Delicious Wines of Sicily

Cerasuolo di Vittoria

This is the only DOCG approved wine in Sicily. When you see the Denominazione di Origine Controllata e Garantita designation on the label you may rest easy in the knowledge that the wine in the bottle has undergone the strictest of regulations. The geographical authenticity and high quality of the wine is guaranteed.

In 2005 this red wine blend earned the prized recognition. Cerasuolo di Vittoria is made from grapes grown in the southeastern corner of Sicily, which is premier red wine country. This very fine wine is 50%-70% Nero d’Avola and the balance of Frappato. It iOS a pleasure on the palate, filled with notes of strawberry, cherry, licorice, spice and leather.

Marsala

The city of Marsala is in the southwestern corner of the island and although there were several decades of quality concerns, this historic port town is once again a prominent wine producer. One of the most widely recognized and appreciated wines of Sicily is the fortified Marsala.

The wine is made in a method most similar to Sherry-making. Also, like Sherry, Marsala is ranked according to five age-related categories, from one year which is fine to ten years which is classified as vergine/solera stravecchio. Much like Sherry,. Marsala makes a great cooking wine in addition to being a delightful sipping wine.

Contrary to popular opinion, not all Marsala wines are overly sweet. Nor are they all made with white grapes. Some of the DOC-permitted Marsala include the red varieties Nerello Mascalese and Nero d’Avola. The popular Marsala wines are classified into three separate hues; gold (oro), amber (ambra), ruby red (rubino) as well as sugar content, dry (secco), semi sweet ( semisecco) and sweet (dolce).

Wines of Etna DOC

Grapes and all of the popular agriculture grown in the near vicinity of “Mama Etna” thrive. In fact much of the farming income is derived from this region. Etna’s micro-climate is very different from that of the rest of Sicily. An almost alpine environment with twice the rainfall of the rest of the island and plenty of intense sunlight, Etna's wines are unique and wonderfully delicious.

The main grapes of the region are Nerello Mascalese (red) and Carricante (white). Nerello Mascalese is often compared to Barolo or Burgundy. It’s often blended with Nerello Cappuccio fortis peppery character. In order to earn DOC designation the blend must be a minimum of 80% Nerello Mascalese and no more than 20% Nerello Cappuccio.

The Carricante variety provides a surprisingly dry and bracing character to its white wine. The mineral-laced taste is counter to the more complex reds of Etna. There are a few different techniques that add levels of texture to the Etna whites. Some are aged in barrels, some involve lees stirring and others are produced in stainless steel for a simple, clean and bright flavor.

You'll get a chance to taste sicilian wines during The Best of Sicily tour.