Sicily

• Nero d’Avola (Calabrese): Sicily’s flagship red; deeply colored, with flavors of black plum, mulberry, licorice, and dark chocolate; styles range from bold and full-bodied in the south to lighter, aromatic expressions at higher elevations.
• Nerello Mascalese: The main grape of Etna Rosso; elegant and complex, with bright acidity and firm tannins; notes of pomegranate, sour cherry, smoky minerals, and herbs; excellent aging potential.
• Nerello Cappuccio: Often blended with Nerello Mascalese; adds vivid color, rounder fruit, and alcohol to Etna’s reds.
• Frappato: Light-bodied, fresh, and aromatic; vibrant acidity and low tannins highlight wild strawberry, raspberry, and violet; central to Cerasuolo di Vittoria DOCG.
• Grillo: Crisp and aromatic white; flavors of grapefruit, lemon, white peach, and minerals; lively acidity, ideal for pairing with seafood and Mediterranean fare.
• Catarratto: Sicily’s most widely planted grape; produces refreshing whites with citrus and wildflower notes; crafted in several distinct local styles.
• Carricante: Etna’s signature white variety; sharp acidity and pronounced minerality; flavors of green apple, citrus, and flinty salinity, with the potential to develop complex, petrol-like notes with age.
• Zibibbo (Muscat of Alexandria): Intensely aromatic, used for both luscious sweet passito wines and fresh, dry whites; displays orange blossom, honey, apricot, and dried wildflowers.

Sicily stands as a beacon of sustainable winemaking, with a harmonious blend of natural advantages and committed efforts from producers. The island’s Mediterranean climate, with its warm, dry weather, naturally deters diseases that plague other regions, making organic practices a viable choice for many vineyards. This has led to Sicily boasting the largest area of organic vineyards in Italy, emphasizing a collective dedication to eco-friendly practices. The SOStain Sicilia Foundation supports these efforts by promoting a stringent sustainability protocol, aligning with the UN's sustainable development goals to ensure environmental, social, and economic well-being. In the vineyards, innovative techniques like integrated pest management and cover cropping replace synthetic chemicals, while water conservation is prioritized through methods like dry farming. In the cellar, the focus is on minimal intervention, using native yeasts for fermentation and neutral aging vessels to preserve the unique character of the grapes. These practices reflect a regional commitment to sustainability, highlighting Sicily's rich biodiversity and cultural heritage while ensuring the production of high-quality wines that truly express the island's unique terroir.

Sicily's wine tourism offers an immersive journey into an island where the landscape is as diverse as its wine offerings. The island's wine routes, or Strade del Vino, provide a curated experience that combines the rich history, vibrant culture, and stunning natural scenery with the island's winemaking traditions. Each route presents a unique narrative, from the volcanic slopes of Etna, where vineyards thrive in mineral-rich soils, to the Baroque towns of Val di Noto, known for producing the prestigious Cerasuolo di Vittoria DOCG. These paths not only showcase the art of winemaking but also offer insights into the historical and cultural influences that have shaped Sicily's gastronomic identity. In addition to the scenic routes, Sicily's culinary scene plays a crucial role in enhancing the wine tourism experience. The island's cuisine, a testament to its multicultural past, is perfectly complemented by its indigenous wines. The pairing of local dishes with wines like Nero d'Avola and Grillo allows for a deeper appreciation of the island's flavors and aromas. This synergy between food and wine highlights the importance of terroir and tradition in Sicilian winemaking, offering visitors a comprehensive understanding of how local conditions and cultural heritage influence the wine's character.

Mount Etna's terroir is defined by its mineral-rich volcanic soils and a range of altitudes stretching from 400 to over 1,000 meters above sea level. These variations create diverse microclimates, allowing for the cultivation of grapes with distinct and rich flavors. Higher elevations offer cooler temperatures that slow grape ripening, enhancing acidity and aromatic depth, particularly in Nerello Mascalese and Carricante varieties. The Mediterranean climate, characterized by warm, sunny days and cooler nights, extends the growing season, fostering bright acidity and complex flavor profiles in Etna wines. The volcanic soil imparts a unique mineral quality, contributing to the wines' elegance and longevity. This terroir is central to Etna's reputation for producing wines with a distinctive character and enduring appeal. Sicily is home to a remarkable array of wineries that illustrate the island's transition from a bulk wine producer to a prestigious wine region celebrated for its diversity and quality. These standout producers highlight the island's commitment to excellence and innovation:

• Planeta: A pivotal player in modernizing Sicilian wine, known for its terroir-driven approach and sustainability initiatives.
• Tasca d'Almerita: A historic estate that introduced international grape varieties and champions sustainable practices.
• Donnafugata: Recognized for its artistic branding and high-quality wines, this winery also emphasizes sustainability.
• COS: A leader in the natural wine movement, famous for its biodynamic practices and use of amphorae aging.
• Arianna Occhipinti: A young icon in natural winemaking, focusing on organic and biodynamic principles to express terroir.
• Marco De Bartoli: Renowned for revitalizing Marsala with traditional methods and a focus on the Grillo grape.
• Benanti: Instrumental in the revival of Etna wines, promoting native varieties across diverse volcanic terroirs.