Feudi del pisciotto sicily for sale online

Sicilian Wine Excellence: A Millennial History of Passion

Sicilian wines have always been considered a precious gem in the Italian and international wine world, a treasure that embodies the millennial history and richness of the territory. Viticulture in Sicily has deep roots that go back centuries and testify to the love and dedication of the farmers who have cultivated vines on these fertile lands since ancient times. Indigenous grape varieties, such as Nero d'Avola, Nerello Mascalese, Grillo,Inzolia, Carricante and Zibibbo, are the beating heart of the island's wine production and carry the distinctive characteristics of the Sicilian terroir. From fresh, aromatic whites to full-bodied, structured reds, Sicilian wines offer an infinite range of nuances and aromas that capture the very essence of the island. Sicily, with its temperate Mediterranean climate and mineral-rich volcanic soils, creates an ideal environment for growing vines, giving local wines unique and unmistakable characteristics. In this context, Sicilian wines emerge as ambassadors of excellence, bringing with them the history, culture and passion of a people who have made wine-growing an art form.

What are the typical Sicilian wines? A journey through red, white, sparkling, sweet, rosé and fortified wines

Sicilian wines are distinguished by a myriad of characteristics that reflect their unique terroir, favourable climate and traditional winemaking methods handed down from generation to generation. Sicilian reds, dominated by full-bodied Nero d'Avola and complex Nerello Mascalese, are characterised by a robust structure and a rich bouquet of ripe fruit and spices. The white wines, on the other hand, exude freshness and liveliness thanks to their provenance from vines such as Grillo and Inzolia, with fruity and floral notes that evoke the fragrances of the island. Sparkling wines, produced according to the traditional method, are characterised by elegant and persistent bubbles, while sweet wines, such as the famous Passito di Pantelleria, are typically characterised by notes of dried fruit and honey that delight the palate. The rosés, fresh and light, are ideal for summer, with their delicate colour and fruity notes that go perfectly with light summer dishes. Finally, liqueur wines, such as the typical Sicilian wines Marsala and Malvasia delle Lipari, are the pinnacle of Sicilian winemaking art, with their complexity and depth making them an authentic sensory experience to enjoy.

From grills to desserts: how to pair Sicilian wines

Pairing a fine Sicilian wine with the right dish can turn an ordinary meal into an extraordinary culinary experience. Sicilian wines, with their variety of unique flavours and aromas, pair beautifully with a wide range of dishes, from local specialities to international cuisines. For example, robust red wines such as Nero d'Avola are perfect with grilled or braised red meat dishes, while fresh whites such as Grillo pair beautifully with fresh seafood, summer salads and light appetisers. Sweet wines such as Passito di Pantelleria are ideal with rich desserts and mature cheeses, while fortified wines such as Marsala can be used in the kitchen to prepare sauces and gourmet dishes.

The best Sicilian wines on xtraWine

Sicily is renowned for producing a wide range of high quality red, white, rosé, sweet and fortified wines. Among the famous Sicilian wines, there are some that stand out for their reputation and recognised quality:

Nero d'Avola: considered the prized among Sicilian grape varieties, Nero d'Avola produces robust and structured red wines with deep notes of black fruit, spices and earth. xtraWine offers a wide selection of bottles including Duca di Salaparuta Passo delle Mule Suor Marchesa Nero d'Avola 2021,Sibiliana Sensale Nero d'Avola Bio 2022 and Mandrarossa Nero d'Avola 2022.
Etna Rosso: produced on the slopes of Mount Etna, this red wine is known for its elegance and freshness, with mineral and volcanic notes that reflect the region's unique terroir. Nerello Mascalese is the main grape used in the production of Etna Rosso.
Grillo: Among the best Sicilian white wines, Grillo deserves a mention. It is made from the native variety of the same name and produces fresh, aromatic wines with notes of tropical fruit, white flowers and citrus fruits. It is particularly appreciated for its freshness and versatility. On xtraWine you can choose from the best wineries such as Pellegrino or Cantine Europa.
Marsala: a famous fortified wine produced in the province of Trapani, Marsala is available in different variants, from dry to sweet. It is also widely used in cooking for the preparation of sauces and desserts.

These are just a few examples of Sicily's best wines, but xtraWine offers a wide range of wineries with important and valuable names, including Cusumano, Cantine Fina and Feudo Disisa, which are worth exploring and appreciating.

Sicily Numbers:

5,703

Km sq surface area

DOCG

DOC

IGT

Information about Sicily

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 East and West with important drought effects, accentuated by high summer temperatures. The Scirocco wind can reach 55°C for some days, with serious consequences for 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 the rain rate is below 600 mm/year.
History	The ancient inhabitants, the Sicani, called this region "Sicania", the etymological name of current "Sicily". Then, Greeks named this land "Trinacria" for its triangular shape. The current name of "Sicily" was given by the ancient people of Siculi.
Typical products	The Nerello grapes grow up to 1,000 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 shows. The Frappato, the main grape of the Cerasuolo di Vittoria DOCG, is another increasingly appreciated grape from which wines with a lively cherry flavour can be obtained. Muscat is not new in the Sicilian wine scene, but it continues to be the most promising white vine on the island. The Planeta company have redeemed the Moscato di Noto from an almost total oblivion. Probably the Sicilian Muscat better known off the island is the Moscato di Alessandria, known as Zibibbo, which, grown on the volcanic soil of Pantelleria, gives the sumptuous Moscato di Pantelleria. In the Aeolian Islands, however, Malvasia gives the sweet orange taste 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 DOPs such as Monti Iblei, Valle Trapanesi, Val di Mazara, Monte Etna, Valdemone, and Valle del Belice. Sicily is famous for its unique cuisine. About appetizers, the most famous are the Arancini, balls or rice cones with the sauce stuffed with minced meat with tomatoes and peas, then breaded and fried, and the famous DOP Nocellara del Belice olives, made with chopped parsley, capers and breadcrumbs. Among the main courses the most typical is the Pasta alla Norma, made with penne or spaghetti with a sauce made of seasoned ricotta, ripe tomatoes, and pieces of fried aubergines. This type of pasta is dedicated to the composer Vincenzo Bellini who was born in Catania. Pasta cu la muddica is another pasta made 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 cheese, 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	Cerasuolo di Vittoria
DOC	Alcamo, Contea di Sclafani, Contessa Entellina, Delia Nivolelli, Eloro, Erice, Etna, Faro, Malvasia delle Lipari, Mamertino di Milazzo, Marsala, Menfi, Messina, Monreale, Moscato di Siracusa, Noto, Pantelleria, Riesi, Salaparuta, Sambuca di Sicilia, Santa Margherita di Belice, Sciacca, Sicilia, Siracusa, Vittoria
IGT	Avola, Camarro, Fontanarossa di Cerda, Salemi, Salina, Sicilia, Terre Siciliane, Valle Belice