Sicilia is one of Italy's largest producers of grapes. Most of those grapes become raisins, bulk wine, or distillate, a result of a government-subsidized scheme to overproduce which has largely depreciated the reputation of the island's wines.
Fortunately, there is a growing resurgence in quality-produced wines using many native grapes.
Area: ~130,000 ha of vineyards
Geography: The surrounding Mediterranean sea ensures warm temperatures. The island is made up of hills leading up to the Iblei Mountains, in particular, the active volcano, Mount Etna, in the east.
Weather: The island typically experience hot summers with warm winters. Precipitation is low, especially in summer, but even the wetter winter months don't receive much precipitation.
Soil: Typically mineral-rich, volcanic soil (closer to Mount Etna)
Alcamo (Bianco d'Alcamo) DOC: The largest vineyard area in Sicilia at ~20,000 ha within all of Alcamo, as well as Calatafimi, Castellemare del Golfo, and Gibellina in Trapani, and Balestrate, Camporeale, Monreale, Partinico, San Cipirello, and San Giuseppe Jato in Palermo. The geography stretches from the Mediterranean coast to rolling foothills leading up to Monte Bonifato at 825 m high. Soils consist of clay and limestone.
Grapes: Varietal wines must be made of 85% of labelled grape. Reds include Nero d'Avola, Cabernet Sauvignon, Syrah, and Merlot with Frappato and Perricone as common blending grapes. White grapes include Inzolia, Catarrato, Grillo, Garganega, Sauvignon Blanc, Chardonnay, and Muller-Thurgau.
Wines: White wines must be vinified to a minimum of 11.5-12% abv and aged 1-2 years. Red wines must reach a minimum 11.5-12% abv and be aged a minimum of two years. Red Riserva wine, with a minimum abv of 12%, must be aged at least two years with at least six months in oak barrels. Alcamo Classico must be made of a minimum 80% Catarrato. Spumante wines may be made in bianco or rosato. Novello wine may be made from permitted red grapes. Vendemmia Tardiva wine may be made dry or sweet.
Cerasuolo di Vittoria DOCG: This is the only DOCG wine in Sicilia. On the southwest coast of the island, an area of ~200 ha in the communes of Vittoria, Acate, Chiaramonte Gulfi, Comiso, Santa Croce Camerina, as well as areas in Caltanissetta and Catania. The wine must be made of 50-70% Nero d'Avola and 30-50% Frappato, have a minimum alcohol content of 13%, and be aged three months in bottle.
Yields are restricted to maximum 52 hl/ha and wines must reach a minimum 12.5% abv.
Contea di Sclafani DOC: An inland vineyard area in Palermo (communes: Alia, Aliminusa, Caltavuturo, Castellana Sicula, Castronuovo di Sicilia, Cerda, Montemaggiore Belsito, Petralia Sottana, Polizzi Generosa, Sclafani Bagni, and Valledolmo), Caltanissetta (communes: Vallelunga, Pratameno, and Villalba), and Agrigento (commune: Cammarata).
Varietal-specific wines must contain 85% of labelled grape. Red wines must be made from Nero d'Avola, Sangiovese, Merlot, Cabernet Sauvignon, Syrah, Nerello Mascalese, Perricone, or Pinot Nero. Excluding Nerello, if these wines have a minimum alcohol content of 12% and are aged a minimum of two years with at least six months in oak, they may be labelled Riserva. Contea di Sclafani Rosso DOC must be made from 50-100% Nero d'Avola and/or Perricone with other permitted red grapes.
Rosato wines must be made from a minimum 50-100% Nerello Mascalese with other permitted red grapes used for blending.
White, varietal-specific wines must be made from Inzolia, Catarratto, Grecanico, Grillo, Chardonnay, Pinot Bianco, or Sauvignon Blanc. Contea di Sclafani Bianco DOC must be made of 50-100% Catarratto, Grecanico, and/or Inzolia with other permitted white grapes for blending. White wines may be made spumante, secco, dolce, or Vendemmia Tardiva, for which they must be aged at least 18 months with a minimum six months in oak.
Contessa Entellina DOC: An inland vineyard area within the commune of Contessa Entellina in Palermo province. Varietal-specific wines must be made of a minimum 85% of Merlot, Cabernet Sauvignon, or Pinot Nero (for rosso) and Inzolia, Chardonnay, and Sauvignon Blanc (for bianco).
Contessa Entellina Rosso DOC and Contessa Entellina Rosato DOC must be made of 50-100% Nero d'Avola and/or Syrah, with a maximum 50% of other permitted red grapes for blending. Red wines may be labelled Riserva if possessing a minimum alcohol content of 12% aged at least two years (minimum six months in oak).
Contessa Entellina Bianco DOC must be made of 50-100% of Inzolia with a maximum 50% blend from Catarratto, Chardonnay, Grecanico, Grillo, Pinot Bianco, Muller-Thurgau, and Sauvignon Blanc, with a mximum 15% other white grapes for blending. Varietal-specific wines made from Inzolia may be made in amabile, abboccato, dolce, or Vendemmia Tardiva.
Delia Nivolleli DOC: Wine region with clay soils on the west coast, around the eponymous river in the province of Trapani including the communes of Marsala, Mazara dell Vallo, Petrosino, and Salemi. Varietal-specific wines must include a minimum 85% of the labelled grape and include Nero d'Avola, Perricone, Merlot, Syrah, Cabernet Sauvignon, Inzolia, Grillo, Damaschino, Grecanico, Chardonnay, Sauvignon Blanc, or Muller-Thurgau.
Delia Nivolleli Rosso must be made of 65-100% Nero d'Avola, Perricone, Sangiovese, Merlot, Cabernet Sauvignon, or Syrah with a maximum 35% of other permitted grapes for blending. If aged for 24 months, at least six of which in oak, it may be labelled Riserva. These wines are also made as Vino Novello.
Delia Nivolleli Bianco must be made of 65-100% of Grillo, Inzolia, or Grecanico with a maximum of 35% of other permitted grapes. A spumante version may be made either from 100% Grecanico, as a blend of permitted white grapes, or as a varietal-specific wine with 85% of one specific, permitted grape.
No sweet wines are permitted in this DOC.
Eloro DOC: Most southerly region of Sicilia with sandy, chalky clay in the provinces of Ragusa (commune: Ispica) and Syracus (communes: Noto, Pachino, Portopalo di Cap Passero, and Rosolini). Despite its flat plains and low latitude, the Mediterranean sea regulates temperatures.
Varietal-specific wines must be made of 90% Nero d'Avola or Frappato or 80% Perricone. Eloro Rosso and Eloro Rosato must be made of 90-100% Nero d'Avola, Frappato, and/or Perricone. If aged a minimum of 24 months, with at least 6 in oak, the wine may be labelled Riserva.
The specified sub-region of Pachino must be made of 80-100% Nero d'Avola with a maximum of 20% Frappato and/or Perricone.
Erice DOC: Located on Mount Erice on the northwestern coast of the island in the province of Trapani, these wines tend to be more focused on native grapes. Varietal-specific wines exist and must made from at least 85% of Frappato, Perricone, Cabernet Sauvignon, Merlot, Syrah, Inzolia, Grecanico, Grillo, Chardonnay, Sauvignon Blanc, or Muller-Thurgau; however, the regional wine is much more strict in its use of non-native grapes.
Erice Rosso is made from at least 60% Nero d'Avola and have the option of being Riserva if it follows the guidelines (minimum 24 months aged, at least 6 in oak).
Erice Bianco must be at least 60% Catarratto and is made in a spumante version (both dry and sweet).
A late harvest, sweet wine is made from Zibibbo and Sauvignon Blanc.
Etna DOC: A u-shaped area on the eastern side of Mount Etna, within the province of Catania. Vines grow at high elevations in dark, volcanic soils. Etna Rosso and Etna Rosato are made from Nerello Mascalese (min 80%) and Nerello Cappuccio. Etna Bianco is made from Carricante (min 60%), Catarratto, and other permitted white grapes. Etna Bianco Superiore, may only be made in the town of Milo
Faro DOC: Meaning lighthouse in Italian, Faro sits on the easterly most tip of Sicilia along the Strait of Messina separating the island from Calabria. This is a hilly region producing exclusively red wines; Faro Rosso is made from Nerello and Nocera (max 10%).
Malvasia delle Lipari DOC: The Liparian Islands (aka the Aeolian Islands), off the northeastern coast of Sicilia, produce sweet wines from Malvasia Bianca (min 95%) and Corinto Nero. The wines are made in a passito style.
This ancient style of wine was revived in 1963 when Carlo Hauner, a painter and designer, purchased a wine estate on the islands and began making Malvasia delle Lipari.
Mamertino di Milazzo DOC: On the outskirts of Milazzo, in the Province of Messina, this region produces many different styles of native Sicilian wines. Mamertino di Milazzo Rosso is from Nero d'Avola and the Bianco equivalent is from Inzolia and Grillo (which appears first on the label is dependent on the dominant grape). Both have the option of being made Riserva.
Menfi DOC: Vineyards in the provinces of Trapani and Agrigento produce a wide range of wines.
Bonera, a subregion, makes wines from a minimum 85% of Nero d'Avola, Sangiovese, Cabernet Sauvignon, Merlot, and Syrah.
The other subregion, Feudo dei Firori, is a white wine from a minimum 85% Inzolia and/or Chardonnay. These may also be produced as a vendemmia tardiva.
Menfi Rosso is made from Cabernet Sauvignon, Merlot, Syrah, Sangiovese, and Nero d'Avola (min 70%). This may be made as a Riserva wine.
Menfi Bianco is made from a minimum 75% Inzolia, Grecanico, Catarratto, and Chardonnay.
Varietal-specific wines are made from Nero d'Avola, Sangiovese, Syrah, Cabernet Sauvignon, Merlot, Grecanico, Inzolia, and Chardonnay.
Monreale DOC: This wine region is located within the province of Palermo, on the northwest tip of the island. Monreale Rosso is made from a minimum Nero d'Avola and/or Perricone. Monreale Rosato is made from a minimum of 70% Sangiovese, Nerello Mascalese, and Perricone. Red wines may be made as novello or riserva. Monreale Bianco is made from a minimum 50% Inzolia and Catarratto. White wines may be made as superiore or vendemmia tardiva. Verietal-specific wines must contain at least 85% of Nero d'Avola, Perricone, Sangiovese, Syrah, Cabernet Sauvignon, Merlot, Perricone, Pinot Nero, Inzolia, Grillo, Catarratto, Chardonnay, or Pinot Bianco.
Moscato di Noto DOC: Within the Siracusa province, on the southeast tip of Sicilia, a classification of spumante wines made from Moscato Bianco. This can be made in a passito or liquoroso style.
Moscato di Pantelleria DOC: On the small island of Pantelleria between Sicilia and Tunisia, sweets are made from Muscat of Alexandria, called Zibibbo in Sicilia.
Passito di Pantelleria DOC: A sub-DOC of Moscato di Pentelleria, making a similar wine in a passito style.
Moscato di Siracusa DOC: Only one estate, Azienda Agricola Pupillo, covering half a hectare, makes this sweet wine in Siracusa made from Moscato Bianco.
Riesi DOC: In the towns of Riesi, Butera, and Mazzarino, reaching 18 miles inland from the coast along the south central part of the island, vineyards focus on mostly French grapes. Riesi Rosso is made from Nero d'Avola and Cabernet Sauvignon (min 80%). Riesi Rosso Superiore is made of at least 85% Nero d'Avola and both red wines may be made Riserva. Riesi Bianco is made from a minimum 75% Inzolia and Chardonnay and may be made Vendemmia Tardiva. Varietal-specific wines are made from Inzolia, Chardonnay, Nero d'Avola, Cabernet Sauvignon, Merlot, and Syrah.
Salaparuta DOC: Wines made in the Belice Valley, a hilly region east of Trapani. Salaparuta Rosso (which may also be made as novello) are made from a minimum of 65% Nero d'Avola. Salaparuta Bianco is made from a minimum 60% Catarratto. Varietally-labelled wines may be made from a minimum 85% of Nero d'Avola, Cabernet Sauvignon, Merlot, Syrah, Pinot Nero, Cataratto, Chardonnay, Inzolia, or Grillo.
Sambuca di Sicilia DOC: Grapes and olives grow around Monte Genuardo and the Lago Aranico, but only a small amount of wine adheres to the regions DOC rules. Varietal-specific wines are made from 85% Nero d'Avola, Merlot, Cabernet Sauvignon, Syrah, Sangiovese, Inzolia, Chardonnay, and Grecanico.
Sambuca di Sicilia Rosso is a blend of 50-75% Nero d'Avola with 25-50% Nerello Mascalese, Sangiovese, and/or Cabernet Sauvignon and may be made Riserva.
Sambuca di Sicilia Bianco is made of 50-75% Inzolia with 25-50% Chardonnay and/or Catarratto. A passito-style wine may also be made from Inzolia, Grillo, and Sauvignon Blanc.
Santa Margherita di Belice DOC: Vineyards located in Agrigento, on the south coast of Sicilia. Rosso is made from 50-80% Sangiovese and/or Cabernet Sauvignon with 50-20% Nero d'Avola. Bianco is made form 50-70% Catarratto and/or Grecanico with 50-30% Inzolia. Verietal-specific wines are made from Inzolia, Catarratto, Grecanico, Sangiovese, and Nero d'Avola. No wines may be made Novello, Riserva, or Superiore.
Sciacca DOC: A wine area in the communes of Caltebellotta and Sciacca in Agrigento. Varietal-specific wines are made from Nero d'Avola, Merlot, Cabernet Sauvignon, Inzolia, Grecanico, Grillo, and Chardonnay.
Sciacca Rosso and Sciacca Rosato is made from a minimum 70% of Nero d'Avola, Sangiovese, Merlot and/or Cabernet Sauvignon and may be made Riserva.
Sciacca Bianco is made from at least 70% Catarratto, Inzolia, Grecanico and/or Chardonnay.
Rayana Riserva DOC: a subregion located in Rayana making wines of at least 80% Catarratto and/or Inzolia and must be aged two years (one in oak).
Vittoria DOC: Within the same region as Cerasuolo di Vittoria DOCG, this region produces similar wines under less strict regulation. This is a large area with around 230,000 ha of possible vineyard land on limestone and clay soils. Like its DOCG counterpart, these wines are made from Nero d'Avola and Frappato; however, in contrast, regulations hold max yields at 70 hl/ha and a minimum abv of 12%. These may be made as novello wines.
Varietal-specific wines must be made of at least 85% Nero d'Avola, Frappato (for red) and Inzolia (for white).
