The largest island in the Mediterranean offers, given its vast territorial heterogeneity, a very rich and varied production of Sicilian wines, today in extraordinary development. Alongside the most representative indigenous grape varieties such as Nero d'Avola, Frappato, Nerello and Perricone for red wines and Grillo, Catarratto, Carricante and Zibibbo for white wines, international varieties such as Syrah are also cultivated with great success. On the strength of a thousand-year-old, hybrid tradition that has benefited from multicultural techniques and influences, the producers are demonstrating exceptional vitality. In addition to the more established names, such as Marsala in western Sicily, Cerasuolo di Vittoria DOCG in the Ragusa area, Etna DOC on the steep slopes of the volcano and Passito di Pantelleria, the growing appreciation of all the typical and characteristic features of the island has made Sicily one of the main and most surprising wine regions in Italy.
