Countries / Italy / Sicily


A vast and diverse island

The “toe of the boot” played an essential role in the development of viticulture on the Italian peninsula from as far back as the 5th century, and throughout the 20th century its richly colored, high-alcohol wine was used to enhance efforts from cooler northern climes, both in Italy and elsewhere. Recent decades have seen a surge of outstanding output from the island, with new generations of growers taking advantage of Sicily’s mountainous terrain, extremes of elevation, large diurnal shifts, and poor soils. This increasing commitment to quality production, combined with a bevy of characterful indigenous varieties (Catarratto, Grillo, Inzolia, Nero d’Avola, Perricone—among many others), and a broad range of terroirs, makes Sicily a hotbed of exciting wines.

vineyard field