Island located more than 750 km from Rome, Sicily is a vast territory filled with sunshine, traditions and ancient histories. Mount Etna, a still-active volcano, continues to shape local life with more than 60 eruptions per year, reminding us that this land is alive. Between the centenary, sometimes twisted vines and the new plantings, Sicilian wines reveal a richness of aromas and tannins, while maintaining a freshness that few Mediterranean regions can offer. The many indigenous grape varieties each tell a piece of the past, and the European varieties that have enriched the vineyards add another aromatic dimension.
Sicily is also a diversity of almost unreal landscapes, discovered along a path or on a volcanic slope.

Sicily: a millennia-old wine tradition

Its triangular shape is known to all, but what is often less known is that its wine tradition dates back several millennia. Phoenicians, Greeks, Romans, Arabs, Normans… all these civilizations left their mark and shaped today’s winemaking practices. The largest island in the Mediterranean — more than 25,000 km² of hills and relief — it is home to the famous dry-stone terraces built by hand on the slopes of Mount Etna. They bear witness to the meticulous work of winegrowers and their deep bond with this land.
The typically Mediterranean climate alternates between hot summers and mild winters, creating contrasting seasons that strongly influence the wines.

To the west, African air currents bring particularly hot summers, pushing grapes to concentrate sugar and giving powerful yet balanced wines. Soils also vary from one end of the island to the other: basaltic, sandy or clay-based in the west, and “lasagna-like” volcanic layers in the east. The ashes of Mount Etna, which fall year after year, enrich these poor soils with minerals and provide the much-sought mineral character of local wines.
Here, family transmission remains central: harvests are often done by hand, in a convivial atmosphere where songs, improvised meals and village stories come together. Wine is not just a product — it is part of Sicilian identity.

A terroir in full growth

Today, Sicily successfully combines tradition and modernity. Some estates still use terracotta amphorae, while others focus on organic and environmentally respectful viticulture. Indigenous grape varieties, perfectly adapted to volcanic soils and climate, represent a true living treasure. Sicilian winemaking remains a way of life, nourished by a dense history and a passion passed down through generations.

Sicilia DOC and its grape varieties

Sicilian wines follow the regulations of the local consortium. The best carry the Sicilia DOC designation. There are also IGT Terre Siciliane and Vino da Tavola wines (without geographical indication). The island has only one DOCG: Cerasuolo di Vittoria DOCG.

White grape varieties

Grillo
A grape resulting from the natural crossing of Catarratto and Zibibbo. It produces elegant, sometimes powerful wines where minerality and fruit intertwine. Structure, acidity and roundness: a solid balance, whether enjoyed young or after a few years.

Catarratto
An ancient grape widely grown around Mount Etna. It produces pale yellow wines with a delicately fruity and floral bouquet. Marked alcohol, pleasant structure and smooth texture.

Ansonica / Inzolia
One of the oldest grapes on the island. Generous, fruity and easy to drink, with a good balance between acidity and alcohol.

Grecanico Dorato
Very common in the west. Fresh wines, crisp acidity, rather neutral bouquet.

Moscato d’Alessandria / Zibibbo
Of Arab origin, once used for drying. Highly aromatic, ideal for sweet wines but increasingly produced in dry styles.

Carricante
Very common on the slopes of Mount Etna. Fine, herbal and floral wines with lively acidity. A grape built to age.

Damaschino
Used to rebuild the Marsala vineyards after phylloxera. In blends, it brings finesse and lightness.

Other whites: Moscato Bianco, Sauvignon Blanc, Chardonnay, Müller-Thurgau, Vermentino, Fiano, Pinot Grigio, Viognier.

Red grape varieties

Nero d’Avola
The emblematic grape of Sicily. Firm tannins, well-balanced acidity, aromas of ripe fruit and spices: a wine with character.

Nerello Mascalese
The flagship grape of Mount Etna. Delicate, elegant, complex wines, perfect for ageing.

Frappato
A fine, fruity grape used especially in Cerasuolo di Vittoria DOCG. Floral aromas, delicate tannins.

Nerello Cappuccio
Often blended for its color and tannins. Structured wines with an intense bouquet.

Perricone
An old grape from the east coast. Generous wines, present tannins, good structure.

Alicante / Grenache
Introduced in the 18th century. Balanced wines, best enjoyed young.

Nocera
An ancient grape often found in old vines. Wines with character, acidity, tannins and a marked alcohol level.

Other reds: Cabernet Franc, Cabernet Sauvignon, Sangiovese, Carignan, Syrah, Petit Verdot, Merlot, Pinot Noir, Mondeuse.

A Sensory Journey

Rich in generous gastronomy, Sicily offers at every meal a cuisine full of flavors, often accompanied by authentic wines shaped by climate, land and traditions.
Harvests, carried out by hand in most estates, remain true moments of sharing where songs, family recipes and ancient stories are still passed on today.

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