Sicily is the most southern Italian region and the largest island of the Mediterranean Sea. It is often defined as the island of wine for its ancient wine traditions and for the variety of autochthonous vines. It is the most important center of wine production in the Mediterranean Sea since more than 2.5 thousand years, since the first Greek colonies began to appear on the Sicilian coasts.
The unique climate and the soils of volcanic origin help winemakers to create their masterpieces. In Sicily grapes ripen quickly and in August begin the harvesting works in the vineyards which lasts about 90 days. It should be noticed that harvesting grapes is not something so simple, as during the day the air temperature is about 45° C (45° F) and people must wait for the night or for the fresh saving wind from Africa.
Sicily is one of Italy's most viticultured regions with 98,000 hectares in 2020. The plains and low hills of western Sicily are mainly cultivated with white varieties - Catarratto, Cricket, Inzolia and Chardonnay, but together with them grow Cabernet Sauvignon, Petit Verdot, Merlot and Syrah. The western part of the island represents about 70% of all Sicilian wine. On the other hand Eastern Sicily is rich in red berried grapes such as Nero d'Avola, Nerello Mascalese and Frappato.
The most appreciated local varieties are red berried Nero d'Avola and white berried Catarratto. Catarratto - one of the most ancient white grapes of the island which occupies almost one third of all vineyards. This grape is at the base of the production of Marsala DOC, the most famous wine of the island called Sicilian sun. The vine Nero d'Avola is the business card of the Sicilian region. On the one hand, it has a uniquely warm character suitable for winter evenings.
On the other hand, in different parts of Sicily it behaves differently: to the west it is brighter and more concentrated, to the east, in the mountainous regions of Etna, it is more elegant and acidic.
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