Sicilian wine

Sicily has a rich wine history, with legend telling of the Greek god Dionysus introducing winemaking to the island. Today, Sicily contributes significantly to Italy’s wine output, with approximately 15% of the country’s total production coming from the island.

The largest Italian island – and the largest wine region by size in the country – Sicily is a key player in Italy’s premium wine industry. It has several smaller wine regions and appellations – Sicilia DOC, Marsala DOC and Etna DOC – all responsible for producing some of Italy’s flagship wines. With plenty of sunshine, light rainfall, volcanic soils and coastal breezes, no wonder Sicilian wines are considered some of the finest in the world.

Sicily’s winemaking history is a long one. The island has been occupied by different cultures throughout the centuries, including Greeks, Romans, Arabs and Phoenicians. It was the Greeks who began to cultivate grapes on the island and introduced their complex winemaking methods to the islanders, but it wasn’t until the Romans settled that wine production grew. Soon, Sicilian wines were being exported throughout the Roman Empire.

However, despite such prestigious origins, Sicilian wines have often been overshadowed by their counterparts from mainland Italy. Until recently, the region was primarily known for its sweet Marsala wines and large quantities of table wine. This changed in the late 20th century when the region saw a major shift towards quality, with producers focusing on native grape varieties and terroir-driven wines.

One of Sicily’s most iconic exports, Marsala wine, was invented in 1773 by British merchant John Woodhouse. He discovered a local wine that reminded him of Port, and to help it last the long journey back to Britain, he fortified the wine with brandy, turning it into the rich Marsala wine we love today.

Sicilian wine is created in a wide range of styles thanks to its diverse landscape and large variety of local grapes. Some of the most notable varieties from this region include:

• Nero d’Avola: Sicily’s flagship red grape produces rich, deeply coloured wines with notes of juicy cherry, black plum and peppery spice, often with a full body and high tannins. Although popular as a single-varietal, Nero d’Avola is a key part of the famous Cerasuolo di Vittoria blend when mixed with Frapatto.
• Nerello Mascalese: This variety has grown a dedicated following over the last two decades. The second most grown variety on the island, it thrives in the volcanic soil around Mount Etna, creating elegant red wines with flavours of red fruit, spice and distinct minerality.
• Frappato: This grape variety creates light to medium-bodied red wines perfect for easy drinking. Thriving on the southeastern coast, it has sweet red fruit flavours of pomegranate and strawberry deliciously balanced by savoury hints of white pepper and tobacco – but it’s the floral aromas that win its attention.
• Grillo: Grillo is a white grape variety that produces bone-dry, medium-bodied white wines with refreshing acidity. One of the most popular varieties in Sicily, it’s most loved for its citrus and tropical fruit flavours, and additional green hints of thyme. It is used to make Marsala, Sicily’s famous fortified wine.
• Catarratto: The most widely planted white grape variety on the island, Catarratto creates delicate, dry white wines with peach, lemon and honey flavours. Also used in the production of Marsala wine, a majority of Sicily’s Catarratto crop is sent to mainland Italy or exported.
• Carricante: Like Nerello Mascalese, Carricante can be found growing around Mount Etna. Creating dry wines with a zesty acidity, it’s often blended to create highly acidic, citrus Etna Bianco wines that have a hint of minerality.

Popular international varieties such as Chardonnay, Syrah and Cabernet Sauvignon also grow in Sicily, but in smaller amounts.

Some of Sicilian wine’s main wine appellations in Sicily include:

• Sicilia DOC: Stretching the entire width of the island, this wine appellation is home to a number of native Sicilian grape varieties, including the famous Grillo, Frappato, and less well-known Grecanico (aka Garganega) and Perricone. It’s also home to other popular varieties, including Cabernet Sauvignon and Chardonnay; however, winemakers must follow strict regulations when working with these international varieties. This appellation is key for promoting Sicily’s native varieties to wine lovers across the world, with dozens of wineries in the region helping.
• Marsala DOC: This appellation is home to one of Sicily’s most iconic exports – Marsala wine. A fortified wine made from local white grape varieties including Grillo, Inzolia and Catarratto, Marsala wine can range from dry to sweet and is often used in cooking.
• Etna DOC: With its volcanic soils, high altitudes and dry, sunny climate, this appellation on the slopes of Mount Etna is perfect for creating elegant, mineral-driven reds and whites. The most popular grapes in this region are Nerello Mascalese and Carricante, used to create Etna Rosso and Etna Bianco wines.
• Cerasuolo di Vittoria DOCG: Sicily’s only DOCG, this region can be found in the southeast corner of the island. It’s home to premium, concentrated red wines made from Frappato and Nero d’Avola grapes, a result of the appellation’s higher temperature and lower elevation compared to Etna DOC. The famous namesake blend from this region is renowned for its rich depth and bramble fruit flavours.

With a variety of styles, Sicilian wines can easily accompany a wide range of dishes:

• Nero d’Avola: Its rich, full-bodied nature pairs well with hearty meat dishes, such as lamb or beef stews.
• Nerello Mascalese: Its elegance and high acidity make it a good match for pasta dishes with tomato sauce or grilled meats.
• Grillo: Its refreshing citrus notes pair beautifully with light dishes such as white fish or seafood.
• Catarratto: Its fruit-forward character works well with lighter poultry dishes, seafood or even a Caprese salad.

Discover more with our beginner's guide to food and wine pairing.