Sicily

Sicily is an ancient viticultural haven with vinuous history that stretches back an incredible four thousand years. Since that time it has been colonised by the Phoenicians, Romans, Normans, Spanish, Piedmontese, Austrians and finally, in the 1860s, Italians! 

Although responsible for around 13% of Italy’s wine output (2006), the percentage of DOC/DOCG wines here remains tiny, at 2%, pointing to the island’s reliance upon the bulk market. The hot, arid climate ripens grapes all too effortlessly, but small, quality-focused producers are beginning to emerge, drawing on the volcanic soils surrounding Mount Etna. The results are vivid, unoaked, citrussy whites from the Insolia and Grillo grapes and juicy reds, again mostly unoaked, from Nero d’Avola.

The region of Etna Rosso, famous for its black lava soils and elegant red wines made from the Nerello Mascalese andCappuccio grapes, has been undergoing a revival since 2000, lured by juicy EU grants and spectacular scenery. Once carpeted with vines - the fruit of which was allegedly used to in bulk to prop up the wines of the Langhe and of Burgundy - it has now become an artisan's playground, a mix of hobbyist and commercial winegrowers.

Recommended producers: Alberto Aiello Graci