This week we discuss Sicily, the largest island in the Mediterranean that has a wildness, a culture, and a wine portfolio all its own. From the islands that make luscious sweet wines, to the hot interior churning out fruity reds, to the elegant reds and whites of Mount Etna, Sicily has something for everyone and is on the rise.

Sicily Overview

• Largest island in the Mediterranean, volcanic– huge with rough infrastructure
• Harvest lasts for over three months, beginning in the August heat in Trapaniand ending in Mount Etna in mid-November
• As the author Nicolas Belfrage, “Brunello to Zibibbo”, Sicily has the potential to be “California, Australia, Chile, southern France, Jerez and middle Italy all rolled into one”
• Long storied history of winemaking traditions there exist since Greek, Roman and medieval times.
• Number of DOCs: 23: Etna, Marsala, Moscato di Pantelleria (sweet wine), Cerasuolo di Vittoria (DOCG – mostly Nero d’Avola with some Frappato).
• Also: Catch-all IGT Terre Siciliane (25% of the island’s production)
• Main white grapes:Cataratto, Trebbiano, Inzolia, Grecanico, Chardonnay, Grillo, Viognier, Caricante, Zibibbo
• Main red grapes: Nero d’Avola, Syrah, Merlot, Nerello Mascalese, Cabernet Sauvignon, Sangiovese, Frappato, Nerello Cappuccio

Leading Sicilian producers:

• Benanti, Ceuso, COS, Corvo (Duca di Salaparuta), Cottanera, Cusumano, De Bartoli, Donnafugata, Feudo Montoni, Firriato, Florio, Frank Cornelissen, Gulfi, Il Cantante, Morgante, Occhipinti, Planeta, Regaleali, Tenuta di Fessina, Terre Nere

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