Sicily

After having been overshadowed by other Italian wine regions for decades, Sicily is now enjoying a newfound respect thanks to a new generation of ambitious winemakers. The focus is now on quality as opposed to quantity, and this shift in attitude is the reason for this new popularity. Sicily is the largest of the Mediterranean islands and the southernmost region of Italy. The hot winds from Africa gusting on the coasts of the island allow the Nero d’Avola, a late maturing varieties, to fully develop and ripen. The best wines are found in the island’s east, mainly to the north in the volcanic area of Etna and in the south where the Cerasuolo di Vittoria and Eloro appellations are found. Although many international grape varieties are grown in Sicily, its best wines are made from indigenous grape varieties such as Nero d’Avola, Frappato, Cataratto, and Albanello. Soils vary greatly from one region to another and contain limestone, red sand, clay, volcanic tuff, or frequently, a combination of these. On top of the unique soils, the altitude of the vineyards, the type of viticulture, and the winemaking styles also have an important impact on the final product. The best winegrowers and winemakers successfully manage these challenging components and produce outstanding wines.