Sicily

Sicily is the southernmost Italian region and the largest island in the Mediterranean Sea.

It is often called the island of wine because of its ancient oenological traditions and the variety of indigenous grape varieties. It has been the most important centre of wine production in the Mediterranean for over 2.5 thousand years, ever since the first Greek colonies began to appear on the Sicilian coast.

The unique climate and volcanic soils help winegrowers create their masterpieces. In Sicily, the grapes ripen quickly and in August, harvesting begins in the vineyards, which lasts about 90 days. It should be noted that harvesting grapes is not so easy, as during the day the air temperature is about 45 °C and people have to wait for the night or for a fresh breeze from Africa.

Sicily is one of the most wine-growing regions in Italy with 98,000 hectares in 2020.
The plains and low hills of western Sicily are mainly cultivated with white varieties - Catarratto, Grillo, Inzolia and Chardonnay, but Cabernet Sauvignon, Petit Verdot, Merlot and Syrah grow alongside them. The western part of the island accounts for approximately 70% of all Sicilian wine. In contrast, Eastern Sicily is rich in red grapes such as Nero d'Avola, Nerello Mascalese and Frappato.
The most popular local varieties are the red berry Nero d'Avola and the white berry Catarratto.

Catarratto - one of the island's oldest white grape varieties that occupies almost a third of all vineyards. This vine is the basis for the production of Marsala DOC, the island's most famous wine called the Sicilian sun. The Nero d'Avola vine is the calling card of the Sicilian region. On the one hand, it has a uniquely warm character suitable for winter evenings.

On the other hand, it behaves differently in different parts of Sicily: in the west it is brighter and more concentrated, in the east, in the mountainous regions of Etna, it is more elegant and acidic.