Sicily

• Total vineyard area:

  112,000 hectares

• Total wine production per year:

  5.6 million hectoliters

• Number of producers:

  30,000

• Number of DOCGs:

  1

• Number of DOCs:

  23

Winemaking in Sicily dates back thousands of years. Before Italy was even born, Sicily was making wine. When the Greeks arrived on the island in the 8th century, they began introducing their winemaking skills. This included many modern tools to make winemaking more efficient and wines more delicious.

Flash forward to the present day, many indigenous Sicilian grape varieties are still grown around the island. Many wineries produce Nero d’Avola, which is now enjoyed worldwide. There are also many new generation Sicilian producers who are harnessing Sicily’s epic winemaking history. Producers like Arianna Occhipinti are making Sicily’s rare varietals front and centre. These wines are what truly make the island shine.

The history of viticulture in Sicily dates back thousands of years. Before the Greeks even arrived, grapes were grown and fermented. Yet, when the Greeks arrived on the island, viticulture modernised substantially. They introduced systematic vine planting. This drastically improved overall wine quality.

Vines in Sicily were not just planted anywhere. For centuries, many communities planted grapevines on the steep slopes of Mount Etna. This area’s volcanic soils are rich in organic matter and nutrients needed for optimal vine development. Another area where viticulture flourished for centuries is Vittoria, in the southern part of the island, where terra rossa soils are dominant. These are clay-rich soils that are known to yield some impressive quality grapes.

• Benanti

  Based in the Etna DOC in eastern Sicily, Benanti makes some impressive red wines from Nerello Mascalese and Nerello Cappuccio grapes. They also produce some excellent whites as well, typically 100% Carricante.

• Occhipinti

  Female winemaker Arianna Occhipinti is doing outstanding things at her winery in the Vittoria region of south-eastern Sicily. She is known for her honest and minimal-intervention winemaking. Her winemaking brilliance shines most in her use of frappato, a rare Sicilian varietal. She also plays with other grapes, like Nero d’Avola and Zibbibo, to make other stellar blends.

• Marco De Bartoli

  Marco’s winery is challenging the old-school reputation of Marsala wine. He’s shown how Marsala is more than just a simple cooking wine. His Marsala is incredibly artisanal, made in both dry and sweet styles. He also makes highly-respected dry and sparkling wines, usually from native varieties like Grillo and Zibibbo.

• Grillo:

  A native grape that produces full-bodied wines with stone fruit, spice, herb and floral notes.

• Carricante

  This superstar native grape is typically grown in the vibrant volcanic soil around Mount Etna.

• Catarratto

  Indigenous to Western Sicily, Catarratto produces lively citrus-driven wines with a wonderful minerality.

• Zibibbo

  Zibibbo (Muscat) is an exceptionally floral grape used for both dry and sweet wines.

• Nero d’Avola

  Sicily’s most widely planted red grape. Full-bodied wines with dark fruit flavours, cherry and prune.

• Nerello Mascalese

  At home in the volcanic soil around Mount Etna, it produces a complex light-bodied wine.

• Nerello Cappuccio

  The sibling of Nerello Mascalese. This native grape adds softness and colour to Etna Rosso.

• Frappato

  A rare variety grown almost exclusively in Sicily making light bodied, fresh and fruity wines.