The Ultimate Guide to Sicilian Wine

Sicily: A Historic Wine-Producing Region

Sicily, the largest island in the Mediterranean, boasts a winemaking history that spans over 3,000 years. The island’s strategic location at the crossroads of ancient civilizations made it a hub for cultural exchange, including viticulture.

Early Beginnings

• Phoenician Influence:
  • Before the Greeks, the Phoenicians were likely the first to introduce grapevines to Sicily.
  • As expert traders and sailors, they spread their knowledge of wine across the Mediterranean.
  • Sicily’s fertile soils and favourable climate quickly became a natural home for vineyards.
• Greek Contributions:
  • The Greeks arrived around the 8th century BCE and are credited with introducing advanced winemaking techniques to Sicily.
  • They planted vines across the island and produced wines highly prized in the ancient world.
  • This laid the foundation for Sicily’s rich viticultural heritage.

Roman Era

• Expansion of Sicilian Wine:
  • During the Roman era, Sicilian wine gained even greater prominence.
  • The island’s wines were exported throughout the Roman Empire and celebrated for their quality and abundance.
• Innovation and New Varieties:
  • Romans introduced new grape varieties and winemaking techniques.
  • These innovations significantly influenced the development of Sicily’s wine culture.

Middle Ages to Renaissance

• Medieval Decline and Preservation:
  • The fall of the Roman Empire brought a period of decline in winemaking.
  • Under Arab rule, vineyards were mainly maintained for table grapes and raisin production, as Islamic law prohibited alcohol consumption.
  • Wine production resumed in full force after the Norman conquest in the 11th century, with monasteries playing a key role in preserving and advancing viticultural knowledge.
• Cultural Influences and Evolution:
  • In subsequent centuries, Sicily’s wine culture continued to evolve, influenced by various occupying cultures, including the Spanish and French.
  • Each period introduced new grape varieties and techniques, enriching the diversity of Sicilian wines.

The Rise of Marsala

• 18th and 19th Centuries:
  • Sicily became renowned for its Marsala wine, which gained international acclaim.
  • Marsala became a staple in the cellars of European aristocracy, helping to reinvigorate the island’s wine industry.
  • This success laid the groundwork for modern winemaking in Sicily.

Modern Renaissance

• Contemporary Winemaking:
  • Today, Sicily is experiencing a renaissance in winemaking, driven by a renewed focus on quality and respect for tradition.
  • Winemakers are rediscovering ancient grape varieties and traditional methods while embracing innovation.
  • The result is wines that reflect the unique terroir of Sicily, combining history and modernity.

This blend of historical legacy and contemporary innovation makes Sicilian wine one of the most exciting and dynamic in the world, with a rich tradition that continues to evolve.

Sicilian Terroir and Climate:

Sicily’s viticultural success is deeply rooted in its rich and diverse terroir, complemented by an ideal Mediterranean climate. The island’s varied landscape, featuring coastal plains, rugged mountains, and extensive vineyards, creates a complex mosaic of soils, altitudes, and microclimates, which significantly influence the character and quality of its wines.

Volcanic Soils and Mount Etna

The volcanic soils around Mount Etna are a defining feature of Sicily’s unique terroir. Composed of ancient lava flows, volcanic ash, and Ghiara—a specific blend of volcanic sand and ash—these soils are mineral-rich and provide excellent drainage. This environment, in combination with the high-altitude vineyards, imbues Etna wines with a notable minerality and vibrant acidity, leading to complex and balanced wines that are often compared to those from more renowned wine regions.

Coastal Vineyards

The coastal vineyards of Sicily benefit immensely from the Mediterranean Sea’s moderating influence. Sea breezes not only temper the heat but also impart a distinctive salinity to the grapes, enhancing the wines’ complexity and freshness. These breezes are particularly beneficial in the western and southern parts of the island, where limestone and sandy soils prevail. Such conditions are ideal for producing wines with refined structures and delicate aromatic profiles. White grape varieties like Grillo and Catarratto thrive in these settings, yielding bright, aromatic wines with a subtle saline finish.

Mountain Ranges

Higher elevation vineyards in Sicily’s mountain ranges, such as the Madonie and Nebrodi, add another dimension to the island’s terroir. The cooler temperatures and significant diurnal temperature variations slow the grapes’ ripening process, enhancing flavor concentration. This results in wines that are richer and more complex, especially evident in red varieties like Nero d’Avola and Nerello Mascalese.

Climate: Warm Summers and Mild Winters

The Mediterranean climate, characterized by warm summers and mild winters, provides optimal conditions for viticulture. The abundant sunshine ensures grapes reach full maturity, resulting in rich, full-bodied wines. The mild winters help protect the vines from severe frosts, supporting a long growing season that allows for the development of nuanced flavors, with late-harvested grapes often producing wines with intense fruitiness and natural sweetness.

Significance of Mount Etna

Mount Etna not only shapes the physical and cultural landscape of Sicilian viticulture but also influences its wines profoundly. The active volcano’s presence has created a unique microclimate and soil composition, particularly suited to producing distinctive wines. Etna Rosso and Etna Bianco are renowned for their elegance and complexity. These wines, grown in high-altitude vineyards on volcanic terrain, showcase a remarkable balance of power and finesse, setting them apart from other wines on the island.

Key Soil Types:

• • Volcanic Soils (Mount Etna, including Ghiara):
    • Found primarily in the vineyards surrounding Mount Etna.
    • Volcanic soils, especially Ghiara (a mixture of volcanic sand and ash), are rich in minerals and produce wines with distinctive minerality, vibrant acidity, and complex flavours.
    • Predominantly associated with Nerello Mascalese and Carricante grapes used in Etna Rosso and Etna Bianco.
  • Limestone Soils (Western Sicily, Marsala):
    • Common in the coastal and hill regions, particularly around Marsala and Trapani.
    • Limestone soils contribute to wines with bright acidity and a structured profile, ideal for both white and red wines, including Grillo and Catarratto.
  • Clay Soils (Vittoria and Southern Sicily):
    • Predominantly found in the southern regions, including the Vittoria area.
    • Clay soils retain moisture well, leading to fuller-bodied wines with deeper colour and rich fruit flavours, particularly in Nero d’Avola and Frappato.
  • Sandy Soils (Pantelleria and Coastal Regions):
    • Found in coastal areas and on islands like Pantelleria.
    • Sandy soils are well-draining, producing wines with delicate aromas and lighter body, often associated with Zibibbo and other aromatic whites.

The interaction of Sicily’s varied terroir with its Mediterranean climate lays the foundation for its celebrated wine heritage. The distinctiveness of the terrain, from mineral-rich volcanic soils to the salinity-enhanced coastal vineyards, harmonises with both traditional and modern winemaking practices to craft wines of exceptional quality and unique character.

Key Grape Varieties of Sicily:

Nero d’Avola

Nerello Mascalese

Frappato

Grillo

Carricante

Zibibbo

Catarratto

Non-Traditional/International Grapes::

Chardonnay

Syrah

Merlot and Cabernet Sauvignon

Mount Etna

Mount Etna, Europe’s highest and most active volcano, is home to one of Sicily’s most distinctive and celebrated wine regions. The unique terroir of Etna is shaped by several key factors:

• Volcanic Soils: Centuries of lava flows, ash deposits, and pumice stones have created mineral-rich soils that are ideal for viticulture. These soils provide excellent drainage and impart a distinctive minerality to the wines.
• High-Altitude Vineyards: Vineyards on Mount Etna can reach up to 1,000 metres above sea level, benefiting from cooler temperatures and significant diurnal temperature variation. This environment allows grapes to ripen slowly, enhancing their acidity and aromatic complexity.
• Terraced Vineyards: The steep, terraced vineyards maximise sun exposure and air circulation, contributing to the unique character of Etna wines.

Key Wine Styles

1. Etna Rosso:
   • Primary Grape Varieties: Predominantly made from Nerello Mascalese, often blended with Nerello Cappuccio.
   • Flavour Profile: Light ruby in colour with delicate red fruit aromas, herbal notes, and a distinctive minerality.
   • Characteristics: Vibrant acidity, fine tannins, and great ageing potential, often likened to Burgundy and Barolo wines.
2. Etna Bianco:
   • Primary Grape Varieties: Mainly crafted from Carricante, sometimes blended with Catarratto or other local white varieties.
   • Flavour Profile: Fresh and vibrant with notes of citrus fruits, green apple, white flowers, and a crisp acidity.
   • Characteristics: A distinct volcanic minerality, with an ability to age gracefully, developing complex tertiary notes over time.

The unique conditions of Mount Etna, with its combination of volcanic soils, high-altitude vineyards, and a cooler microclimate, produce wines that are truly reflective of their volcanic origin, making them standouts in Sicilian viticulture.

Marsala

Marsala, named after the port town on Sicily’s western coast, is a historic wine with a rich heritage that dates back to the late 18th century. Known for its unique production method and ability to age gracefully, Marsala has become synonymous with both dry and sweet fortified wines.

History and Production of Marsala Wine

• Origins: Marsala wine was popularised by British merchant John Woodhouse in 1773, who recognised its potential for international trade due to its stability during long sea voyages.
• Fortification: Marsala is a fortified wine, meaning distilled alcohol (often brandy) is added to the base wine. This process helps preserve the wine and enhances its natural flavours.
• Styles of Marsala:
  • Dry (Secco): Contains less than 40 grams of residual sugar per litre, often used as an aperitif or in cooking.
  • Semi-Sweet (Semisecco): Contains between 40-100 grams of residual sugar per litre, offering a balanced sweetness.
  • Sweet (Dolce): Contains more than 100 grams of residual sugar per litre, typically enjoyed as a dessert wine.
• Varieties Based on Colour and Ageing:
  • Oro (Golden): Made from white grapes, with a golden hue and flavours of dried fruits and almonds.
  • Ambra (Amber): Also from white grapes, characterised by amber tones and notes of honey, dates, and caramel.
  • Rubino (Ruby): Produced from red grapes, showcasing a ruby red colour and fruity, spicy notes.

Modern Revival

In recent years, Marsala has undergone a renaissance, with renewed interest from both winemakers and consumers:

• Quality Focus: Modern producers are emphasising high-quality, traditionally made Marsala wines that reflect the unique terroir of the region.
• Indigenous Grapes: Utilisation of native grape varieties such as Grillo, Catarratto, and Inzolia has enhanced the complexity and authenticity of Marsala wines.
• Traditional Aging Methods: Use of the solera system—a method of aging wine through fractional blending—results in deeply aromatic wines with layered flavours:
  • Flavour Profiles: Expect notes of dried fruits, nuts, honey, and spices, with a rich, velvety texture.
• Versatility: Marsala is no longer viewed solely as a cooking wine but is celebrated for its versatility:
  • Culinary Uses: Adds depth to sauces and marinades, particularly in dishes like chicken Marsala.
  • Pairing Options: Complements a variety of foods, from salty cheeses and charcuterie to rich desserts.

Today, Marsala is being rediscovered by wine enthusiasts who appreciate both its historical roots and modern expressions. Whether savoured on its own, paired with fine cuisine, or used in gourmet recipes, Marsala wine stands as a testament to Sicily’s enduring winemaking tradition and innovation.

Menfi and the Southwestern Coast

Menfi, located on Sicily’s southwestern coast, is a prominent wine-producing area known for its coastal vineyards that benefit from the Mediterranean climate. The region is characterised by rolling hills, sandy and limestone-rich soils, and a unique microclimate created by the nearby sea. This environment is ideal for cultivating a range of grape varieties, resulting in fresh, vibrant wines that reflect the coastal terroir.

Coastal Vineyards: Fresh Whites and Vibrant Reds

• White Wines: The coastal influence, with cooling sea breezes, helps maintain acidity in the grapes, producing fresh, crisp white wines.
  • Varieties: Grillo, Catarratto, and Chardonnay are among the popular white varieties grown here.
  • Flavour Profile: These wines often exhibit bright citrus, green apple, and tropical fruit flavours, with a refreshing minerality and balanced acidity.
• Red Wines: The sunny, warm climate of Menfi also supports the growth of robust red varieties.
  • Varieties: Nero d’Avola, Syrah, and Merlot are commonly cultivated, resulting in wines with deep colour, rich fruit flavours, and smooth tannins.
  • Flavour Profile: The reds from this region are known for their ripe cherry, plum, and blackberry notes, often complemented by hints of spice and herbs.

Vittoria

Vittoria, located in the southeastern part of Sicily, is renowned for producing Cerasuolo di Vittoria, the island’s only DOCG wine. This region benefits from a unique combination of red sandy soils and a warm, temperate climate, which together create ideal conditions for grape cultivation, particularly for the native varieties that define Cerasuolo di Vittoria.

Cerasuolo di Vittoria: Sicily’s Only DOCG Wine

• Grape Varieties: Cerasuolo di Vittoria is a blend of two indigenous grapes:
  • Nero d’Avola: Provides structure, depth, and dark fruit flavours.
  • Frappato: Adds aromatic brightness, red fruit notes, and a fresh, light-bodied quality.
• Characteristics of Cerasuolo di Vittoria:
  • Flavour Profile: Known for its vibrant cherry and raspberry notes, with hints of strawberry, pomegranate, and floral undertones.
  • Structure: A medium-bodied wine with soft tannins and balanced acidity, offering a fresh, elegant finish.
  • Colour: Typically, a deep ruby with a slightly lighter hue, characteristic of the Frappato grape’s influence.
• Significance and Recognition:
  • DOCG Status: Cerasuolo di Vittoria was granted DOCG status in 2005, recognising its quality and distinctiveness within the Italian wine landscape.
  • Cultural Heritage: This wine reflects the rich cultural and agricultural heritage of Vittoria, combining traditional winemaking practices with modern techniques.
  • Versatility: It pairs well with a variety of dishes, from Sicilian cuisine like caponata and grilled vegetables to roasted meats and aged cheeses.

Cerasuolo di Vittoria’s unique blend of Nero d’Avola and Frappato, coupled with the distinctive terroir of Vittoria, makes it a standout in Sicily’s wine offerings. Its recognition as the island’s only DOCG wine underscores its importance in the world of Italian wines, offering a taste of Sicily’s rich winemaking tradition with a modern twist.

Pantelleria and the Islands:

Pantelleria, a small island situated between Sicily and the coast of Tunisia, is renowned for its unique winemaking tradition, particularly the production of the sweet wine, Passito di Pantelleria. This remote island, along with a few smaller surrounding islands, offers a distinct terroir shaped by volcanic soils, relentless winds, and a hot, arid climate. These challenging conditions have fostered a winemaking style that is as unique as the landscape itself.

Production of Passito di Pantelleria from Zibibbo Grapes

• Zibibbo Grapes: Also known as Muscat of Alexandria, Zibibbo grapes are the cornerstone of Passito di Pantelleria. These aromatic grapes are well-suited to the island’s intense sunlight and volcanic soils, which enhance their natural sugar content and flavour complexity.
• Production Method: The grapes are harvested at peak ripeness and then traditionally laid out on mats or volcanic rocks to dry under the sun, a process known as appassimento. This natural drying process concentrates the sugars and flavours, resulting in intensely sweet and aromatic raisins.
• Wine Characteristics:
  • Flavour Profile: Passito di Pantelleria is celebrated for its rich, luscious flavours of dried apricots, honey, candied orange peel, and a distinctive floral bouquet, often with hints of Mediterranean herbs and spices.
  • Texture and Finish: The wine is full-bodied and silky on the palate, with a perfect balance between sweetness and acidity, creating a lingering, refreshing finish.

Distinctiveness from the Island’s Harsh Conditions

The unique conditions of Pantelleria play a crucial role in shaping the character of its wines:

• Volcanic Soils: Rich in minerals, the volcanic soils contribute to the complexity and minerality of the wines, enhancing their depth and structure.
• Harsh Climate: The island’s hot, dry climate, with minimal rainfall, forces the vines to grow deep roots in search of water, intensifying the flavours in the grapes.
• Persistent Winds: Constant winds, particularly the sirocco from North Africa, help to keep the vines dry and free from disease but also necessitate the use of alberello training, a low bush vine method that protects the grapes from wind damage and maximises sun exposure.

These harsh yet unique growing conditions, combined with traditional winemaking techniques, make Passito di Pantelleria an extraordinary wine that captures the essence of Pantelleria’s rugged landscape. The wine’s complex aromas, intense sweetness, and vibrant acidity make it a standout among sweet wines, cherished by wine lovers around the world.

Sicilian Wine Styles

Sicily’s diverse terroir and climate have fostered a wide range of wine styles, making it one of Italy’s most dynamic wine regions. From robust reds and crisp whites to refreshing rosés, sparkling wines, and luscious dessert wines, Sicily offers something to suit every palate.

• Red Wines: Sicily is famed for its bold, full-bodied red wines, particularly those made from indigenous grape varieties like Nero d’Avola, Nerello Mascalese, and Frappato. These reds often feature rich fruit flavours, balanced acidity, and complex tannins, reflecting the island’s varied terroirs, from the volcanic slopes of Mount Etna to the sun-drenched plains of the south.
• White Wines: The island’s white wines are equally celebrated, with varieties such as Grillo, Catarratto, and Carricante leading the way. These wines typically offer bright acidity, minerality, and a range of flavours from citrus and green apple to tropical fruits and herbs, making them versatile and refreshing.
• Rosé Wines: Sicilian rosés, often made from Nero d’Avola and Nerello Mascalese, are known for their vibrant colour and flavours of red berries, watermelon, and a hint of Mediterranean herbs. These wines are light, fresh, and perfect for warmer weather or as an aperitif.
• Sparkling Wines: Sicily’s growing reputation for sparkling wines is built on both traditional and Charmat methods, using grapes like Grillo and Carricante. These wines range from dry and crisp to more aromatic and fruity styles, often with a notable minerality that reflects the volcanic soils.
• Dessert Wines: Sicily is particularly famous for its sweet wines, such as Passito di Pantelleria and Marsala. These wines are rich, aromatic, and deeply complex, offering flavours of dried fruits, honey, nuts, and spices. They are often enjoyed as dessert wines or paired with cheeses and pastries.

Featured Sicilian Wine Producers:

Planeta

Mandrarossa

Tenute Orestiadi

Curatolo Arini

Classic Sicilian Dishes and Their Ideal Wine Pairings

Sicilian cuisine is a vibrant reflection of the island’s diverse cultural influences, rich history, and abundant natural resources. The dishes often highlight fresh seafood, locally grown vegetables, and unique ingredients like capers, olives, and citrus. Pairing these classic Sicilian dishes with the right wines can enhance the dining experience, bringing out the best in both the food and the wine.

Seafood Dishes

Sicily, surrounded by the Mediterranean Sea, boasts an array of seafood dishes that are both simple and flavourful.

• Dishes:
  • Pasta con le Sarde: A traditional pasta dish with fresh sardines, fennel, pine nuts, and raisins.
  • Grilled Swordfish (Pesce Spada): Typically marinated in olive oil, lemon, and herbs, then grilled to perfection.
  • Gamberi alla Siciliana: Sicilian-style prawns cooked with garlic, tomatoes, and white wine.
• Wine Pairings:
  • Etna Bianco (Carricante): A crisp, mineral-driven white wine that complements the briny and herbal notes of seafood dishes.
  • Grillo: A fresh and aromatic white wine, ideal for pairing with grilled fish and seafood pasta, enhancing their delicate flavours.

Pasta alla Norma

Pasta alla Norma is one of Sicily’s most famous dishes, featuring pasta tossed with fried aubergine (eggplant), tomato sauce, ricotta salata, and fresh basil.

• Wine Pairings:
  • Frappato: A light, aromatic red with bright cherry and strawberry notes, perfectly balancing the rich tomato sauce and earthy aubergine.
  • Cerasuolo di Vittoria: A medium-bodied red blend of Nero d’Avola and Frappato, offering a nice acidity and subtle tannins that complement the creamy ricotta and savoury tomato sauce.

Arancini

Arancini are deep-fried rice balls, often stuffed with ragu, peas, mozzarella, or other fillings, providing a satisfying combination of crunchy and creamy textures.

• Wine Pairings:
  • Nero d’Avola: A medium to full-bodied red with dark fruit flavours and a hint of spice, which pairs well with the rich, savoury filling of the arancini.
  • Insolia: A versatile white wine with notes of citrus and almond, providing a refreshing contrast to the fried exterior and creamy interior of arancini.

Caponata

Caponata is a sweet and sour aubergine (eggplant) dish cooked with tomatoes, celery, olives, capers, and vinegar, often served as an appetiser or side dish.

• Wine Pairings:
  • Catarratto: A crisp white wine with citrus and herbal notes that pairs well with the tangy, slightly sweet flavours of caponata.
  • Rosé: A light, refreshing rosé that complements the dish’s sweet and sour balance.

Panelle

Panelle are savoury chickpea flour fritters, often served as street food or as an appetiser, typically seasoned with herbs and lemon.

• Wine Pairings:
  • Grillo: A zesty white wine with citrus notes, complementing the light, crispy texture and subtle flavours of the panelle.
  • Zibibbo Secco: A dry version of the aromatic Zibibbo grape, offering floral and fruity notes that enhance the simplicity of the fritters.

Cassata and Cannoli

For dessert, Sicilians love their Cassata (a ricotta cake with marzipan, candied fruits, and icing) and Cannoli (crispy pastry shells filled with sweet ricotta and often chocolate chips or pistachios).

• Wine Pairings:
  • Passito di Pantelleria: A sweet, aromatic wine made from sun-dried Zibibbo grapes, with flavours of apricot, honey, and dried fruits that beautifully match the sweetness of Sicilian desserts.
  • Moscato di Noto: A fragrant, lightly sparkling dessert wine with floral and citrus notes, providing a refreshing counterpoint to the rich, creamy fillings of cannoli and cassata.

Storing and Serving Sicilian Wines

Proper storage and serving practices are essential to fully appreciate the flavours and characteristics of Sicilian wines. From robust reds to crisp whites and sweet Marsala, each type of wine benefits from specific conditions to maintain its quality and enhance the tasting experience.

Best Practices for Storing Different Types of Sicilian Wines

• Temperature Control: Store Sicilian wines at a consistent temperature to preserve their quality:
  • Red Wines: Ideally stored between 12-18°C (54-65°F). Avoid temperatures above 20°C (68°F), as heat can accelerate ageing and spoil the wine.
  • White Wines and Rosés: Best stored slightly cooler, between 8-12°C (46-54°F), to maintain their freshness and crispness.
  • Sweet and Fortified Wines (e.g., Marsala): These wines are more resilient due to their higher sugar and alcohol content but should still be stored in a cool environment, ideally between 12-16°C (54-61°F).
• Humidity Levels: Keep humidity around 70% to prevent corks from drying out, which can lead to oxidation.
• Avoid Light and Vibration: Store wines in a dark place away from direct sunlight and vibration, which can negatively impact the wine’s stability and ageing process.
• Proper Positioning: Store bottles horizontally to keep the cork moist, preventing it from drying out and allowing air to enter the bottle, which could spoil the wine.

Ideal Serving Temperatures and Glassware for Sicilian Wines

• Red Wines (e.g., Nero d’Avola, Etna Rosso):
  • Serving Temperature: Serve at 16-18°C (60-65°F) to allow the full expression of their flavours and aromas.
  • Glassware: Use a large, bowl-shaped glass that allows the wine to breathe and concentrates the aromas.
• White Wines (e.g., Grillo, Carricante, Catarratto):
  • Serving Temperature: Serve cooler, at 8-12°C (46-54°F), to highlight their crisp acidity and fresh flavours.
  • Glassware: A medium-sized glass with a narrower bowl is ideal for preserving the delicate aromas and enhancing the wine’s freshness.
• Rosé Wines (e.g., Nerello Mascalese Rosato):
  • Serving Temperature: Best served at 8-10°C (46-50°F) to maintain their refreshing character.
  • Glassware: A medium-sized glass similar to those used for white wines works well for rosés, helping to maintain their cool temperature and aromatic profile.
• Sweet and Fortified Wines (e.g., Passito di Pantelleria, Marsala):
  • Serving Temperature: Serve slightly chilled, at 12-14°C (54-57°F), for sweet wines and 14-16°C (57-61°F) for fortified wines, to balance sweetness and acidity.
  • Glassware: Use small dessert wine glasses or tulip-shaped glasses to concentrate the complex aromas and flavours.

Tips on Decanting and Aerating

• Aged Red Wines (e.g., Nero d’Avola, Cerasuolo di Vittoria):
  • Decanting: Decant aged red wines to separate the wine from any sediment that may have formed during ageing. Pour gently to avoid disturbing the sediment.
  • Aerating: Allow the wine to breathe for 30 minutes to an hour before serving. This exposure to oxygen can help soften tannins and enhance the wine’s bouquet and flavour complexity.
• Complex Whites (e.g., Etna Bianco, mature Carricante):
  • Decanting: While not always necessary, decanting complex whites can help release their full aromatic potential, especially if they have been aged or have a more structured profile.
  • Aerating: Pour the wine into a wide-bottomed glass and allow it to sit for 10-15 minutes to open up the bouquet and soften any intense aromas.

By following these best practices for storing and serving Sicilian wines, you can ensure that each bottle is enjoyed at its optimal quality, allowing the unique characteristics of Sicily’s diverse wine styles to shine.

We hope you’ve enjoyed our guide to Sicily, one of the most intriguing wine regions of the world. If this has piqued your interest and you’d like to take your knowledge of Sicilian wine to another level then why not order a couple of bottles from our wide range of Sicilian wines, to see what all the fuss is about.

Spotlight on Handpicked Sicilian Wines