Sicily

Sicily wine is built on two red grapes — Nero d'Avola across the island and Nerello Mascalese on the Etna slopes and the eastern arc from Catania to Messina — grown across mesoclimates that swing from alpine on Mount Etna to subtropical on Pantelleria. With 27 per cent of vineyard area certified organic, the island's dry, windy conditions do much of the work. The range of styles on offer is wider than many shoppers expect, and the commercial case is compelling.

Why choose Sicily wine?

Choose Sicily because it delivers genuine quality breadth — from entry-level drinking to DOCG prestige — without the price premium of its Italian neighbours. Cerasuolo di Vittoria is Sicily's only DOCG, and the island's 3.6 million hectolitres of output in 2020 ran two-thirds through DOC and IGT classifications, meaning most bottles carry regulatory backing. Low land prices drew large producers down from northern Italy at the end of the 1980s, accelerating investment and modernisation across the island; today Nero d'Avola delivers fresher, more elegant fruit than the heavily oaked commercial styles that defined the region a generation ago. That shift means this is a strong choice for anyone who wants structured, food-friendly reds — pair them with lamb, grilled aubergine, or aged pecorino — at every price tier. Whether you are stocking a house red or hunting a serious bottle from Etna or Vittoria, Sicily rewards the search. If you want volcanic, organic-farmed wines in a range of styles at every price, our Sicily selection starts here →

What is Passito di Pantelleria?

Passito di Pantelleria is a sweet wine made from Zibibbo, also known as Muscat of Alexandria, grown on the subtropical island of Pantelleria off Sicily's south-west coast.

Are there biodynamic producers in Sicily?

Yes. Arianna Occhipinti farms biodynamically in the Cerasuolo di Vittoria zone, one of the most talked-about estates in Sicilian wine today.

Do any Sicilian producers use amphorae rather than barrels?

COS, based in the Vittoria area, ferments part of its range in amphorae, giving those wines a distinctive texture and purity of fruit compared with oak-aged alternatives.