Sicily wine region

Viticulture in Sicily is a very old tradition, that shaped the culture, economy and identity of the island. ^{[1] [2] [3] [4]}

History

Viticulture in Sicily goes back to the second millennium BC, with archeological evidence showing grape vines already among the Elimi and other local people ^[4] The Phoenicians brought new grape types and intensive farming ^[4] The ancient Greeks arrived in the 8th century BC and introduced grapes like Inzolia, Grecanico and Catarratto ^{[2] [4]} During Roman times, Sicilian wines like Mamertino were exported and liked in all the empire ^[4] In the Middle Ages, monasteries and religious communities kept growing vines, while production decreased during the Arab domination ^[2] With the Normans and Swabians, Sicilian winemaking showed some recovery ^[2] Under the Bourbons, wine production was mostly high alcohol ^[2] In 1773, the English John Woodhouse created Marsala wine for export ^{[2] [4]}

Territory and climate

Sicily is the biggest island in the Mediterranean, with about 103.000 hectares of vineyards ^[3] Most of the land is hills (65%), then plains (30%) and mountains (5%) ^[3] The climate is Mediterranean near coasts and hills with hot summers and mild winters, while mountains have continental climate with big daily temperature change ^[3] Soils are very different: volcanic soils of Etna, calcareous and clay in the southwest, sandy in places like Vittoria, and tuff and volcanic soils in small islands like Pantelleria and Lipari ^[3] This mix gives wines unique taste, structure and freshness ^{[3] [4]}

Grape varieties

Sicily grows native grapes and international varieties ^{[3] [4]} Main red native grapes are Nero d’Avola, Frappato, Nerello Mascalese, Nerello Cappuccio, Perricone and Nocera ^{[2] [4]} Main white grapes are Catarratto, Inzolia, Grillo, Carricante, Grecanico, Zibibbo, Moscato bianco and Malvasia delle Lipari ^{[2] [4]} International grapes are Chardonnay, Cabernet Sauvignon, Merlot, Syrah and Pinot Nero ^{[2] [4]}

Production and denominations

Sicily produces about 6,2 milion hectoliters of wine per year, 16% is DOP and 44% IGP ^[3] Wine is 53% white and 47% red/rosé ^[3] The region has 1 DOCG (Cerasuolo di Vittoria), 23 DOC and 7 IGT ^[3] Main production areas are Marsala, Etna, Pantelleria, Lipari, Vittoria, Menfi, Sambuca di Sicilia, Alcamo, Salaparuta, Eloro, Siracusa and Noto ^{[3] [4]}

• Marsala: Famous fortified wine, made with Grillo, Inzolia, Catarratto and Damaschino for white types, and Nero d’Avola, Perricone and Nerello Mascalese for Ruby Marsala ^{[2] [4]} It has many styles depending on aging: Fine, Superiore, Superiore Riserva, Vergine, Vergine Stravecchio and Soleras ^{[2] [4]}
• Sweet wines: Passito di Pantelleria is sweet and aromatic from Zibibbo grapes ^{[3] [4]} **Malvasia delle Lipari** is typical of Aeolian islands ^{[3] [4]} Both are for meditation or with sweets and aged cheese ^{[3] [4]}
• Etna DOC: on Etna slopes, makes Etna Rosso (Nerello Mascalese and Nerello Cappuccio) and Etna Bianco (mainly Carricante), known for mineral taste, elegance and aging potential ^{[3] [4]}
• Cerasuolo di Vittoria DOCG: mix of Nero d’Avola and Frappato for fruity, fresh and medium tannin red wine ^[3]

References

1. Gambero Rosso (22 September 2025). "Vini Sicilia: la sfida della siccità". Gambero Rosso (in Italian). Retrieved 4 October 2025.
2. QuattroCalici (22 September 2025). "Sicilia: vini e vitigni". QuattroCalici (in Italian). Retrieved 4 October 2025.
3. Assovini (22 September 2025). "Sicilia". Assovini (in Italian). Retrieved 4 October 2025.
4. Select Sicily Villas (22 September 2025). "Il vino in Sicilia". Select Sicily Villas (in Italian). Retrieved 4 October 2025.