| Region |
Sicily |
| Country |
Italy |
| Morphology of the land |
Plain: 14%
Hill: 62%
Mountain: 24%
|
| Climate and soil |
Sicily is dominated by a Mediterranean climate, warm and arid on the coastal strip, temperate and humid in the central part and on the hills. The influence of the seas creates diversified climatic conditions that give rise to continuous local ventilation. The great winds blow mainly from sirocco and from the west with important drought effects, accentuated by high summer temperatures: the sirocco can reach 55 ° C for some days, with serious consequences on the vineyards. Precipitation is concentrated in the winter months and is abundant only in the highest areas of Etna, the Sicilian Apennines and the Iblei mountains, while elsewhere are scarce, especially in the plains of Catania and Gela, where they fall below 600 mm/year. |
| History |
The ancient inhabitants, the Sicani, called this Region of Sicily. When it was colonized by the Greeks it was called Trinachia, due to the triangular shape that belonged to it. The name Sicily took it from the Sicilian people. |
| Typical products |
The nerello grows up to 1000 m in height to give particularly delicate wines. Used mainly for Etna Rosso, a slightly spicy wine, it can also be used in the production of classic method sparkling wines, as the Murgo company well teaches. The frappato, the main grape of the Cerasuolo di Vittoria DOCG, is another increasingly appreciated grape from which to obtain wines with a lively cherry flavor. Muscat is not new in the Sicilian wine scene, but it continues to be the most promising white vine on the island. The Planets have redeemed the Moscato di Noto from an almost total oblivion. Probably the Sicilian Muscat better known off the island is the Muscat of Alexandria, known as Zibibbo, which, grown on the volcanic soil of Pantelleria, gives the sumptuous Moscato di Pantelleria. In the Aeolian Islands, however, Malvasia is the merit of the sweet orange flavor of local wines. The most refined example of Malvasia delle Lipari is produced by the Barone Villagrande company. |
| Typical dishes |
One of the typical products is the extra-virgin olive oil DOP such as Monti Iblei, Valle Trapanesi, Val di Mazara, Mount Etna, Valdemone and Valle del Belice. Among the most famous appetizers are the arancini, balls or rice cones with the sauce stuffed with minced meat with tomatoes and peas, then breaded and fried, the famous DOP Nocellara del Belic olives, made with chopped parsley, capers and breadcrumbs . Among the first courses the most typical is the pasta alla Norma, made with penne or spaghetti seasoned with a sauce made with seasoned ricotta, ripe tomatoes and pieces of fried aubergines, so called in tribute to the Catania composer Vincenzo Bellini, and pasta cu the muddica, with tomatoes, anchovies, parsley and sprinkled with toasted breadcrumbs. Other delights are the Sicilian cannoli, once prepared only for carnival and now famous all over the world. They are obtained from a paste made from flour and sugar, wrapped on special metal torches; they are then fried in plenty of oil and then filled with ricotta, candied fruit and pieces of chocolate. |
| Red grape varieties |
Cabernet Sauvignon, Frappato, Merlot, Nerello Cappuccio, Nero d'Avola, Perricone, Sangiovese, Syrah
|
| White grape varieties |
Ansonica/Inzolia, Carricante, Catarratto Bianco Comune, Catarratto Bianco Lucido, Chardonnay, Grecanico Dorato, Grillo, Malvasia di Lipari, Zibibbo
|
| DOCG |
|
| DOC |
Alcamo
,
,
Contessa Entellina
,
Delia Nivolelli
,
,
,
,
,
,
,
,
,
,
,
Moscato di Siracusa
,
,
,
Riesi
,
Salaparuta
,
Sambuca di Sicilia
,
Santa Margherita di Belice
,
Sciacca
,
,
Siracusa
,
|
| IGT |
Avola
,
Camarro
,
Fontanarossa di Cerda
,
Salemi
,
,
,
,
Valle Belice
|