| 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 |
|
| 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
|