Sicily is a territory rich in history, art and culture, but also a region with deep and ancient wine traditions. The viticulture of Sicily, for many years aimed at obtaining cutting wines (high gradation and large quantities) has made remarkable progress in recent years, achieving remarkable results in the oenological field.

MAIN REGION WINES

  • CARRICANTE

The Carricante is an ancient native vine that finds its origin and its area of greatest diffusion on the slopes of the Etna volcano. Its greater presence is found on the eastern and southern sides of the volcano, particularly in the districts where the nerello mascarese has difficulty ripening. Enter the DOC Etna composition, Bianco and Bianco Superiore typologies.

  • CATARRATTO

Important white-berry variety of Sicily, it has been known and cultivated on the Island for more than 3 centuries even if its origins have never been studied in depth and therefore remain almost totally unknown. It has very large and general spread on the Sicilian territory, and is recommended in all the provinces of the island, but the highest concentration is in Trapanese where, prior to the spread of the Grillo, it came predominantly into the composition of the DOC Marsala. It is present as purity in the Doc Alcamo, Sclafani County, Monreale and Santa Margherita di Belice, and in assembly with other grapes in numerous other Doc of the Island.

  • FRAPPATO

The Frappato has never known moments of decline, historically going to represent an ideal shoulder for the grapes with the most powerful and scorbutico Nero d’Avola in particular in Doc Cerasuolo di Vittoria and Eloro. Frappato is widespread in Ragusano, particularly in the winemaking area of Vittoria, in the Valle dell’Acate. Its presence in other areas of Sicily has been progressively reduced: today there are some traces of it in the Syracuse area and rare rows elsewhere on the island.

  • GRILLO

Important variety of western Sicily whose origins and origin were ignored for a long time. The Grillo is the result of a cross between Catarratto and Muscat of Alexandria (Zibibbo), currently has progressively lost ground in favor of more profitable varieties. Today, no more than 5% of the area of the vineyards of Trapani is dedicated to this vine that enters the composition of the Doc Marsala.

  • INZOLIA

In the past its use for the preparation of many vermouths had not made it possible to fully grasp the great potentialities, today highlighted by the convincing vinifications of many established companies of the island’s wine-making panorama. The percentage of Sicilian vineyards planted in Inzolia is therefore recovering, there is no area of particular vocation but we can identify a strong rooting in the hilly and windy hills of the provinces of Agrigento, Palermo and Caltanisetta. Very long list of Sicilian Doc in which it is expected in purity: Alcamo, Monreale, County of Scalfani, Contessa Entellina, Delia Nivolelli, Menfi, Santa Margherita di Belice, Sciacca.

  • MOSCATO DI ALESSANDRIA (ZIBIBBO)

The Muscat of Alexandria certainly known as Zibibbo, is one of the oldest varieties in the world. It is considered originally from the ancient city of Alexandria in Egypt, and is generally considered equal to other varieties cultivated in the lower Mediterranean basin. No acceptable explanation was found on the etymology of the Zibibbo term. The only area of production is the Pantelleria Island, located very far off the coast of Trapani, where it is covered by the various types of Pantelleria Doc.

  • NERELLO CAPPUCCIO

Nerello Cappuccio or Mantellato is an autochthonous vine of the Etna area and owes its name to the characteristic bearing of the sapling-grown plant. It is cultivated mainly in the coastal, hilly and foothills of the provinces of Catania and Messina, enters the establishment of the Etna Rosso Doc, and, in combination with Nocera, Nerello Mascalese and other minor varieties, the Faro Doc.

  • NERELLO MASCALESE

It is not excessive to define Nerello Mascalese as the main vine of the Etna area. It is the most widespread grape variety in the province of Catania, and it is present in all the vineyards of the island where it comes in numerous denominations with different percentages: in Etna Rosso it represents at least 80% of the overflow, while it is foreseen to a lesser extent in the Doc Alcamo, Sclafani County, Faro, Marsala, Sambuca di Sicilia.

  • NERO D’AVOLA

It is the most representative black grape variety, emblazoned and important in the Sicilian wine scene. Rediscovered in recent years by the most established wineries, it has become the banner of Sicilian excellence in the world, reinforcing the image of the island as a basin of autochthonous vines of extraordinary quality. Widespread throughout Sicily especially in the Syracuse area, it enters the composition of many Doc of the Island, where it is provided both in purity and in assembly with other grapes.

  • PERRICONE

The Perricone is widespread in Sicily with a leopard patch and is recommended in the provinces of Palermo, Trapani, Agrigento. It is cultivated mainly in the western part and to a lesser extent in the central and eastern part of the island. It contributes to the composition of many Sicilian Doc and is contemplated as a purity typology by the Doc Sclafani Doc, Delia Nivolelli, Eloro, Monreale.

  • RED GRAPE VARIATY

Cabernet Sauvignon

Frappato

Merlot

NERELLO CAPPUCCIO

Nero d’Avola

Perricone

Sangiovese

Syrha

  • WHITE GRAPE VARIATY

Ansonica/Inzolia

Carricante

Catarratto Bianco Comune

Catarratto Bianco Lucido

Chardonnay

Grecanico Dorato

Grillo

Malvasia di Lipari

Zibibbo

  • DOCG

Cerasuolo di Vittoria

  • DOC

Contea di Sclafani

Erice

Etna

Marsala

Menfi

Moscato di Pantellaria, Passito di Pantelleria

Noto

Sicilia

  • IGT

Avola

Salina

Sicilia

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