Italian Islands Wine

The legend goes that the Greek god Dionysus brought wine and revelry to Sicily during ancient times, teaching the Sicilians winemaking skills. Wine has certainly played a significant role in Sicily’s economy and culture, accounting for approximately 15% of Italy’s total wine production today.

Besides being the largest Italian island and the largest wine region in the country by size, Sicily also contains several smaller wine subregions, including Sicilia DOC, Marsala DOC and Etna DOC. Sicily is also considered a key player in the premium Italian wine industry, with its wines hailed as some of the finest in the world.

Winemaking in Sicily has a long and varied history, with the island having been occupied by the Greeks, Romans, Arabs and Phoenicians throughout the centuries. The Greeks began the cultivation of grapes and introduced their complex winemaking methods to the islanders. Under the Romans, wine production was significantly expanded, and Sicilian wines were exported throughout the empire.

Sicily’s iconic Marsala wine was invented by British merchant John Woodhouse in 1773. He discovered a local wine that reminded him of Port, and to help it last the long journey back to Britain, he fortified the wine with brandy.

With its diverse landscape and numerous local grape varieties, Sicily produces a wide array of wine styles. Here are some notable grape varieties and wines from the region:

• Nero d’Avola: The most widely planted and popular red grape variety in Sicily. It produces deep-colored wines with medium tannins, full bodies and juicy fruit flavors like cherry and black plum. Although delicious and rich, Nero d’Avola is commonly blended with Frapatto to create the famous Cerasuolo di Vittoria blend.
• Nerello Mascalese: The second most grown red grape variety in Sicily, Nerello Mascalese has gained a dedicated following over the last 20 years. It can thrive in the ashy, volcanic soil around Mount Etna and produces light- to medium-bodied red wines with a delicious balance of spice, red fruit flavors and high acidity.
• Grillo: Popular across the island, Grillo is a white grape variety that produces bone-dry white wines with medium bodies and refreshing acidity. It’s most loved for its citrus and tropical fruit flavors, and additional flavors such as thyme. It’s also the primary grape used in the production of Marsala.
• Catarratto: A white grape that yields delicate and dry wines with flavors of peach, lemon and honey, Catarratto is the most widely planted white grape variety on the island. It’s also used in the production of Marsala wine, although most of Sicily’s Catarratto crop is sent to the mainland or exported.
• Carricante: Dry with zippy acidity, Carricante can be found growing on the slopes of Mount Etna. Carricante is often blended to create Etna Bianco wines, known for their high acidity and flavors of citrus and minerality.
• Frappato: Found thriving along the southeastern coast of Sicily, Frappato grapes produce medium- to light-bodied wines perfect for blending. Although it has sweet red fruit flavors like strawberry and pomegranate that are rounded off with savory hints of tobacco and white pepper, it’s Frappato’s floral aromas that get wine lovers excited.

Popular international varieties like Chardonnay, Syrah and Cabernet Sauvignon also grow in Sicily, but in smaller amounts.

Some of the main wine regions in Sicily include:

• Sicilia DOC: Stretching the entire width of the island, this wine appellation grows a number of native Sicilian grape varieties, including the famous Grillo and Frappato and less well-known Grecanico (aka Garganega) and Perricone. Following strict DOC regulations, some international varieties like Chardonnay and Cabernet Sauvignon are also grown here. Dozens of wineries in this region all work to promote the native varieties, helping wine lovers worldwide become familiar with the island’s range of premium wines.
• Marsala DOC: Located in western Sicily, Marsala is known for its fortified wine. Produced from local white grape varieties like Grillo, Inzolia and Catarratto, Marsala wine can range from dry to sweet and is often used in cooking.
• Etna DOC: Positioned on the slopes of Mount Etna, this region benefits from volcanic soils, high altitudes and a dry, sunny climate that is perfect for producing mineral-driven wines. Nerello Mascalese and Carricante are the most cultivated grapes here, used to produce Etna Rosso and Etna Bianco, respectively.
• Cerasuolo di Vittoria DOCG: Sicily’s only DOCG, this region can be found in the southeast corner of the island. With its higher temperatures and lower elevation than Etna DOC, it’s home to concentrated red wines. Frappato and Nero d’Avola are blended to create a namesake red wine blend with bramble fruit flavors and a rich depth.

Sicily isn’t the only Italian island to produce premium wines.

• Elba: Not only is Elba famous for being the home of the exiled Napoleon, it’s also renowned for its premium wine styles, including Rosso Riserva, Rosato, Moscato Bianco, Bianco Spumante and Vin Santo.
• Sardinia: With a history of winemaking stretching back to Roman times, Sardinia produces mainly Garnacha (aka Grenache) and Carignan. In Sardinia, they are also known as Cannonau and Carignano. Both grape varieties yield versatile red wines with ripe red fruit flavors and medium bodies perfect for blending.
• Ischica: Located near Capri, the Romans called this island Enaria—“the land of vines.” With vineyards at high altitudes and on volcanic soil, Ischia produces a variety of fine wines—still and sparkling, red and white.
• Pantelleria: Closer than the other islands to Africa, Pantelleria has a signature wine called Zibibbo, one of the rarer members of the Muscat grape family. Slightly sweeter than other white wines from the Italian islands, it can range from dry and intense to elegant and minerally, and can be drunk as a dessert or everyday wine.